Chocolate Cheesecake with a Chocolate Puddle

Name: Chocolate Cheesecake with a Chocolate Puddle
Yield: Serves 8–10
Ingredients: 150 g (5½ oz) bourbon biscuits; 20 g (3¼ oz) hazelnuts, optional; 45 g (1½ oz/3½ tbsp) unsalted butter; 80 ml (3 fl oz/⅓ cup) double (heavy) cream; 20 g (¾ oz/1½ tbsp) butter; 100 g (3½ oz/½ cup) caster (superfine) sugar; 150 g (5½ oz) dark chocolate, broken into small pieces; 15 g (½ oz/1 tbsp) caster (superfine) sugar; pinch of salt; chocolate shavings (optional); 30 g (1¼ oz/¼ cup) cornflour (cornstarch); 2 eggs; 75 g (2¾ oz) milk chocolate; 1 tbsp golden syrup; 600 g (21 oz) full-fat cream cheese at room temperature; 300 ml (10 fl oz/1¼ cups) double (heavy) cream; 20 g (¾ oz/scant ¼ cup) cocoa powder, plus extra to decorate; ½ tsp vanilla bean paste

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Soulful Baker

By Julie Jones

Published 2017

About

Very rich, very indulgent, very chocolatey totally sinful but oh so wonderful. This cheesecake is a real dinner party winner and a definite crowd pleaser, especially for the chocolate lovers in your life.

Ingredients

Base

20 g (3¼ oz) hazelnuts, optional
45 g (1½

Dessert
Dinner
Vegetarian

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the tin (pan) with non-stick baking paper.

First, make the base. Toast the hazelnuts, if using, in a dry frying pan (skillet), tossing occasionally so they don’t burn. Remove from the heat and leave