Well, okay we actually had it on Boxing Day, but needs must when alliteration calls 😀
So. Nigella. As in Nigella Lawson. As in Big Nige, as she’s (affectionately) called in our house. She’s a lady who’s not afraid of a calorie. I used to shudder whenever she was on the telly. I find her just too……..much. But her books I can take. I was astonished to find myself nodding in heartfelt agreement to every word of the introduction she wrote to her Christmas book. She cheats, she takes shortcuts, she may have a fabulous house and more make-up on than I use in a year, but I can’t help liking her. And she does have a way with chocolate (one of the five major food groups, by the way). And this Chocolate Cheesecake is one of hers from her ‘How to Be A Domestic Goddess’ book. Well, it’s based on it at least. I’m not going to put in 500g of cream cheese, when 3 packs are actually 600g because I hate having half empty packets lying about. They just shout out ‘EAT ME’ and, I usually succumb. It’s easy enough to make, not requiring anything more extravagant than a 23cm (9″) cake tin, a bowl and a wooden spoon.
- 125g digestive biscuits, crushed
- 50g melted butter
- 600g cream cheese
- 175 caster sugar
- 3 large eggs
- 3 large egg yolks
- 200g sour cream
- 0.5 tsp lime juice
- 150g plain chocolate, melted
- 50g plain melted chocolate
Mix the butter with the crushed digestive biscuits and press into the base of a 23cm loose bottomed cake tin. Put it into the fridge to set while you make the filling.
Place all of the filling ingredients in a large bowl and stir together. I did start with a whisk, but a wooden spoon did a far better job. Honest, trust me on this. Pour the filling into the cake tin on top of the biscuit base.
Take a large roasting pan and a roll of tin-foil. Lay a long sheet of the tin foil vertically and another one horizontally in the pan and place the cake tin in the centre of the cross of tin-foil. Fold up the sides to make sure that5 the pan is enclosed and watertight. Pour some freshly boiled water into the pan, about half-way up the side of the tin and place into an oven, preheated to 180C for about an hour. Take it out when the centre of the cheesecake is just set but it should still wobble a bit. Once it’s cold, melt the remaining 50g of chocolate and drizzle it over the cheesecake. Let it set before serving.