Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers…
This week…
Deep chocolate cheesecake
Serves 4-6
Prep time 15-20 mins+ 4hrs to chill
Base
4 tbsp butter, melted, plus extra for greasing
115g/4 oz digestive biscuits, finely crushed
2 tsp unsweetened cocoa powder
Chocolate layer
800g/1lb 12oz mascarpone cheese
200g/7oz icing sugar, sifted
Juice of half an orange
Finely grated rind of 1 orange
175g/6oz dark chocolate, melted
2 tbsp brandy
1. Grease a 20cm/8 inch loose bottomed cake tin.
2. To make the base, put the crushed biscuits, cocoa powder and melted butter into a large bowl and mix well. Press the biscuit mixture evenly over the base of the prepared tin.
3. Put the mascarpone and sugar into a bowl and stir in the orange juice and rind. Add the melted chocolate mixture evenly over the biscuit layer. Cover with cling film and chill for at least 4 hours.
4. Remove the cheesecake from the fridge, turn out onto a serving platter and decorate as desired. Serve immediately with cream or ice cream.
Nom nom nom!!!
