There are so many variations you can make of baked cheesecakes – here is one with a chocolate and an orangey twist.
I had a packet of milk chocolate digestive biscuits already opened and I thought I would try a variation on my usual recipe.
Ingredients for the base
100- 150g of chocolate digestive digestive biscuits (milk or dark)
50 – 75g of butter
A few chunks of dark chocolate
Grease a spring-form or loose bottomed tin with melted butter. (You can use a 7.5cm, 8cm or 8.5cm tin – adjust the amounts of the base ingredients to suit.)
Crush the biscuits in a bowl.
Melt the butter in a pan over a low heat then add the chocolate and let it melt.
Add the butter & chocolate mix to the biscuits and mix them all together.
Press the mixture into the base of the tin and leave it to cool completely.
Once cool you can put it the tin into the fridge whilst you make the yoghurt cheese mixture.
Ingredients for yoghurt cheese mixture
Around 450g of yoghurt cheese (or use cream cheese)
3 eggs separated
80g of caster sugar
60g of chopped mixed peel (I use the peel from Marks & Spencer)
2 tablespoons of custard powder
The custard powder helps as the yoghurt cheese is often quite “wet” – this is a tip I got from the book Eat Well The Yochee Way by Nikki & David Goldbeck.
Pre-heat the oven to GM 3 – 160ºC.
Whisk the egg yolks and the sugar till they are pale and fluffy.
Lightly whisk in the yoghurt cheese and the custard powder till it is all well combined.
Mix in the mixed peel.
Whisk the egg whites until they are stiff and then fold them into the mixture with a metal spoon.
Pour the mixture onto on the biscuit base.
Bake in the oven for 50 minutes.
When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
Take out the cake to cool.
Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
Dust the cake with icing sugar before serving.
I think this cake is best made the day before you want to serve it – so it is well cooled and set.
The blue & white table cloth is a new 100% cotton one from Ikea.
The tea plate is Las Palmas by Aynsley from the 1960s.