Baking this dessert makes it even more indulgent.
Ingredients
Serves: 6-8 people
Prep/Cook time: Approximately 6 hours including chilling
For the cheesecake:
- 260g cream cheese
- 45g caster sugar
- 15g cornflour - sifted
- 2 whole eggs plus 1 egg yolk
- 150mls double cream
- 2 drops vanilla extract
- Zest of 1 orange
For the chocolate topping:
- 150g dark chocolate drops
- 150ml cream
- 20g butter
- 20g chopped toasted hazelnuts
- Cocoa powder for dusting
Method
- Preheat the oven to 200C. Lin a loaf tin with greaseproof paper.
- In a bowl combine the cream cheese and sugar. Add the cornflour and mix thoroughly.
- One by one whisk in the whole eggs and lastly the yolk. Whisk until fully incorporated.
- Add the cream, vanilla and orange zest and whisk. At this stage you can strain the mix through a sieve into the loaf tin. I don't always do this as the pieces of zest can be nice in the mix.
- Place in the preheated oven and bake for 25 minutes. This will depend on your oven so check after 20 mins. It should be cooked through with a slight wobble in the middle.
- Remove from the oven and allow to cool in the tin on a wire rack.
For the chocolate topping:
- Place and pot of water over a low heat. In a heatproof bowl place the chocolate drops and cream over the water and whisk until melted and thickened. Remove from the heat and whisk in the butter.
- Carefully pour over the cooled cheesecake, liberally sprinkle with the hazelnuts and place into the fridge and allow to set for at least 3 hours or even overnight if you want.
- Remove for the fridge. Carefully take the cake from the tin and remove the greaseproof paper. Dust with cocoa powder, slice and serve.
Tips:
- Lemon zest works also in the cheesecake if you prefer a more tangy flavour
- Make sure all ingredients are room temperature. This will ensure a smother batter.
- Finish the dish with some whipped cream and seasonal berries if you like.
- If you don't like bark chocolate, milk chocolate can be used instead to top the cheesecake
