Chocolate Cream Cheesecake is famous in taste and all love to enjoy it. Children like eating Chocolate Cream Cheesecake. Let’s see how to make chocolate cream cheesecake.
4oz. Plain chocolate
1 1/4 cream cheese
8 oz. caster sugar
1 teaspoon vanilla essense
6 os. butter
To finish: (5fl.oz) double cream
Grease and line bases and sides of six dishes with greaseproof paper. Coarsely grate 1/2 oz. of the chocolate and reserve in refrigerator for decoration. Break up remaining chocolate and put in a bowl. Stand bowl over a pan of hot but not boiling water until chocolate has melted. Beat cream cheese and sugar together in a bowl. Beat in eggs and vanilla essence until smooth.
Beat quarter of mixture into melted chocolate. Place spoonfuls of chocolate and vanilla alternately into prepared dishes; stir mixture lightly with a knife to give a marbled effect. Stand dishes on a baking sheet and cook in a slow oven (mark 2-150c -300cF) for 1 hour until just set. Turn off the heat. Leave to cool in oven.
Crush pitscut in a polythene bag with a rolling pin. Melt butter in a saucepan stir in crushed biscutis. Spoon on cooled cheese cakes and press down lightly. Chill until ready to serve. Whip cream until just peaking. Use to fill a apiping bag fitted with a large star tube. Turn cheesecakes out on to serving plates.
Remove greaseproof paper. pipe a swirl of cream on to each and decorate with reserved grated chocolate. Serve to 6.