Chocolate Cheesecake Recipe

based on New York Style Cheesecake recipe

This Chocolate Cheesecake recipe is inspired by Belinda Jeffrey's recipe in one of the best cookbooks I have - "Tried and True Recipes." However, there are significant modifications, which is not to say that it is any better.

Ingredients:

Crust:

Filling:

For this Chocolate Cheesecake recipe you will need:

Method:

1. Line the base of the springform cake tin with baking paper. This is easily done if you tear a piece of baking parchment just larger than the base of the tin. Place it over the base and then place the circular side part in place. Click the side part closed, catching the paper as you do so.
2. Put the ginger snap biscuits, pecan nuts and butter into a processor and blitz until the mixture resembles breadcrumbs. Line the cake tin with a thin layer of the crumb mixture, making sure that the mixture comes well up the sides. Avoid making the mixture too thick where the base meets the sides.
3. Beat together the cottage cheese, eggs and sugar. Add the creme fraiche and lightly beaten sour cream. Add the vanilla essence. Beat until well incorporated.
4. Divide the mixture in two - it is a good idea to divide the mixture into 2 large jugs. Add the cocoa powder to one half and mix well.
5. Now pour half of the chocolate mixture into the biscuit shell. Then, aiming right for the middle, pour in half of the white mixture. Pour half of the remaining chocolate mixture into the center and then half of the remaining white mixture. Carry on until both mixtures are finished. You will notice that the different colors of the chocolate cheesecake recipe form concentric circles as each new dollop of mixture displaces the last.
6. Wrap a very large piece of heavy duty silver foil around the base of the cake tin and up the sides. Place the silver foil clad cake tin in the roasting pan. Pour boiling water around the pan until it comes about half way up the side of the cake tin. CAREFULLY, place the roasting tin in the oven and bake for about 40 minutes, or until a skewer inserted into the middle of the cheesecake comes out just clean.



7. Remove the cake tin from the roasting pan, and discard the foil. Allow the cheese cake to cool, then refrigerate for about 3 - 5 hours before removing the sides of the springform tin. If you feel brave, you can transfer the cheesecake to a serving plate - alternatively you can leave it on its tin base and just put this onto a pretty plate.

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