Tuesday, 3 July 2012

Chocolate Cheesecake

I love old cookbooks - somehow they seem more reliable, and it's interesting to see how baking has evolved over the years. I also love cheesecake; so from a Good Housekeeping book bought in the 80's, here's a recipe for a delicious Chocolate Cheesecake - need I say more? 

Chocolate Cheesecake
serves 8

550g cream cheese
200g sugar
4 level tsp plain flour
1 egg yolk 
2 eggs
30ml (2 tbsp) milk
1/4 level tsp salt
100g plain chocolate, melted (leave it to cool before mixing with other ingredients)

For the crust: 
150g plain flour
175g butter
50g sugar
1 egg yolk

1. Using a mixer, beat all the ingredients for the crust together. Chill for 1 hour. 
2. Remove one third of the dough from the refrigerator and press it over the base of an 8 inch spring release tin. Bake in the oven at 200C for 8 minutes. Allow to cool. 
3. Using a mixer, beat the cream cheese until just smooth. On a low speed, gradually add the remaining ingredients and beat until well mixed. Turn the mixer to high speed and beat for 5 minutes. 
4. Press the remaining dough round the sides of the tin to within 2.5cm(1in) of the top. Pour the cream cheese mixture into the tin and bake at 240C for 12 minutes. Turn the oven down to 150C and bake for a further 50 minutes. Turn off the oven but leave the cheesecake in it for another 30 minutes. 
5. Cool in tin for 30 minutes, then cover and chill. 
6. Just before serving, remove the sides of the tin, loosen the cheesecake from the base and slide it on to a plate. Swirl with whipped cream if you wish. 

No comments:

Post a Comment