Ultimate Chocolate Cheesecake

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Make the richest, delicious cheesecake ever! With a crisp chocolatey biscuit base, a tangy orange and creamy chocolate cheese filling and just a little more chocolate to top it off.

This is a real showstopper with its three layers of chocolate. The first layer is a sandy textured chocolate biscuit crust made with crushed digestive biscuits and chocolate mixed with a little melted butter. The middle layer is the main attraction. A chocolate cheesecake made with a knock-out combination of chocolate, cream cheese, sugar, eggs, and cream. It is sinfully chocolately yet with a delightfully tangy flavor that has a texture that will remind you of a thick, silky smooth chocolate mousse. Once baked, cooled, and chilled, the final chocolate layer is added. It is a mixture of cream and chocolate (really a ganache) that makes you think you are eating a chocolate truffle cheesecake.

FOR THE BASE:
2 1/2 oz/65 g unsalted butter
4 oz/I00 g plain chocolate
8 oz/225 g digestive biscuits

FOR THE FILLING:
3 eggs, size 5, separated
3 oz/75 g caster sugar
grated rind and juice of 1 large orange
1 Ib/450 g low-fat cream cheese
4 oz/100 g plain chocolate
2 tbsp brandy
1 oz/25 g gelatine
1/4 pint/I50 ml double cream
chocolate curls and icing sugar to decorate

Lightly butter sides and base of an 8 in/20.5 cm loose-bottomed cake tin. To make base, place butter and chocolate in a heavy-based pan over a gentle heat and allow chocolate to melt, stirring occasionally. Draw the pan to one side and stir until smooth and free from lumps. Place the biscuits in a polythene bag and, using a rolling pin, crush finely. Stir the biscuits into the melted chocolate, then mix well. Spoon into the buttered tin and, using the back of a spoon, press into the base and sides. Chill.

Place the egg yolks and caster sugar in a bowl and whisk until thick and creamy, then whisk in the orange rind and juice. Add the cream cheese to the mixture, then whisk again until thoroughly mixed. Melt the chocolate and brandy together in a bowl over a pan of gently simmering water, stir well, until smooth, leave to one side.

Dissolve gelatine in 4 tbsp hot water, allow to cool slightly. Whisk reserved egg whites until standing in peaks. Whip cream until softly peaking. Once the gelatine has cooled, pour into the cream cheese mixture in a thin, steady stream. Fold in the cream, then the egg whites. Mix lightly together until all ingredients are incorporated.

Divide the mixture in half then stir the melted plain chocolate into one half and mix lightly together. Spoon the two mixtures alternately into the prepared cheesecake base and carefully smooth over the top. Leave to set in the fridge for at least 4 hrs.

When ready to serve, remove the cheesecake from the tin and place on serving plate. Arrange chocolate curls on top, then dust with sieved icing sugar. Serve with fruit.

Note: Try adding 3 oz/75 g chopped toasted shelled hazelnuts to the chocolate mixture for an added crunch!

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