Spanishchef Favourite Cheesecake
Desserts – especially cheesecakes – range from homely and hearty to elegant special treats. A lot of them can be made a day or two in advance for added convenience. We have published dozens of cheesecake recipes from our cheesecake database, but this one is one of the best. It looks like a chocolate sponge cake – until you cut into it and it is actually a cheesecake sandwiched between two chocolate sponge layers. The covering of toasted almonds around the edge of the cake, hides its cheesecake secret until the last moment.
You can make it even more exciting by using your imagination and adding other items such as black cherries or strawberries. The range of improvements which will make it a very luxurious cheesecake is only limited by your imagination. Let us know about any improvements you make to this basic recipe. Use the contact us box in the top right of the screen to pass on your ideas. We will publish them as a collection later.
CHOCOLATE SPONGE CHEESECAKE
1 packet sponge mix (or use your own chocolate cake recipe)
3 tablespoons cocoa
1 tablespoon coffee liqueur (Tia Maria or Kahlua)
1 tablespoon milk
250g packet cream cheese
½ cup sugar
1 egg
3 teaspoons gelatine
2 tablespoons water
3 tablespoons coffee liqueur, extra
300mI jar thickened cream
2 teaspoons cocoa, extra
2 teaspoons icing sugar
60g flaked almonds
Make sponge according to directions the on packet if using a cake mix, but add sifted cocoa before starting to beat. Pour mixture into greased deep round 20cm cake tin, bake in moderate oven 40 minutes, turn onto wire rack to cool. When cake is cold, cut two very thin slices from base of cake; slices need to be about 5mm in thickness. Remaining cake can be frozen for future use. Use base
of deep round 18cm cake tin as a guide and trim both layers of cake to this size. Line base and side of this 18cm tin with strips of aluminium foil, bringing foil over sides of tin to make cake easy to remove. Place one layer of cake into tin, brush with half the combined Tia Maria and milk.
Have cream cheese at room temperature. Combine in small basin of electric mixer with sugar and egg, beat until smooth. Sprinkle gelatine over water, dissolve over hot water, add extra Tia Maria to gelatine mixture, add to cream cheese mixture, beat in cream until just combined. Pour cream cheese mixture over cake, place remaining layer of cake on top, brush with remaining Tia Maria and
milk mixture, refrigerate several hours or overnight until set. Remove from tin, place on serving plate. Dust top with combined sifted extra cocoa and icing sugar, press toasted almonds around side. To toast almonds: Place almonds on oven tray, bake in moderate oven 5 minutes or until golden brown, cool before using.
baking with Bill & Sheila
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