Chocolate Cheesecake

Name: Chocolate Cheesecake
Ingredients: 40 g (1½ oz) white chocolate, melted; 100 g (3½ oz) cornflakes, crushed; 75 g (2¾ oz) praline paste; 1½ bronze gelatin leaves (or 2 tsp powdered gelatin); 1½ bronze gelatin leaves (or 2 tsp powdered gelatin); 700 g (1 lb 10 oz) full-fat cream cheese; 200 g (7 oz) icing sugar, sifted; 160 ml (5½ fl oz) Grand Marnier liqueur; 200 g (7 oz) dark chocolate (minimum 70% cocoa solids), melted; 200 g (7 oz) dark chocolate (minimum 70% cocoa solids), melted; 550 ml (19 fl oz) double cream, whipped; orange confit or candied orange peel, to decorate (optional); orange confit or candied orange peel, to decorate (optional)

Preparation info

Serves
10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

For me, this recipe is a wonderful alternative to a baked cheesecake. It keeps the super-smooth creaminess of many cheesecakes, so I think the texture is spot on. The Grand Marnier and chocolate are perfectly matched and, with the surprise of the crunchy praline base, it’s sure to become your new favourite.

Ingredients

40 g (1½ oz) white chocolate, melted
100 g (3½

Cake

Method

You’ll need a 25cm (10in) wide x 2.5cm (1in) deep tart ring and a cake board or serving plate.
Pour the melted white chocolate over the crushed cornflakes. Add the praline paste and mix thoroughly.
Place the tart ring on the board or plate and spoon the cornflake mixture into the ring and press down with the back of the spoon to smooth it evenly. If t