Chocolate and cake, two lovely words, don’t you think? So, what better way to combine the two, than a Chocolate Cheesecake!
Chocolate and Stem Ginger stood out for me in this recipe, as I already had some stem ginger and always have a few bars of chocolate and cocoa powder in the baking box. It came from one of those supermarket books which sneaks into your shopping trolley, and follows you home!
However, I have to tell you that the original recipe and method in the book does not, and would never, work. Whether it was misprinted, or just that the recipe was not tested, I do not know. What I do know is, after following the original recipe, it was a complete waste of time and ingredients. It also looked nothing like the glossy photograph which accompanied it.
After much trial and error, here is my version, and it really does work!
Preheat your oven to 170C/325F/Gas mark 3. Prepare the base of the cheesecake as you would with a non-baked one, by blitzing the biscuits in a food processor, melting the butter, and stiring in the biscuit crumbs until completely coated. Press the mixture into the prepared tin.
Mix together the sugar and cream cheese until smooth. Then add the beaten eggs, followed by the cocoa powder, sifting it in to the mixture, and finally, add the sifted flour and stem ginger (if using).
Pour the mixture over your biscuit base. Bake for 50 minutes. Turn off your oven, open the door, and leave the cheesecake in the oven to cool.