Chocolate CheeseCake - Nigella .avi

I'm really happy if I get a good supply of chocolate in the house I've got some milk there I definitely want some semi-sweet - probably the most useful chocolate for cooking with and I have to have little chips or more sort of thing about these you can scatter them into any mixture when you're baking and you've got lovely melting nuggets of chocolate later Wow the more the merrier you know you can never have too much chocolate and I've got the basics but who wants to stop there what I really want it some deeply gorgeous bittersweet chocolate oh and I tell you as well I have a real thing about the combination of salt and sweet so I got to take this meal yum yum yum yum chocolate and salt in it oh and this looks nice I call this the pioneering spirit chocolate and cheesecake are the two things absolutely vying for the top spot in the dessert Hall of Fame and out of the kindness of my heart obviously I'm fusing the two here to make my chocolate cheesecake and the first part is the base and for that I need about a cup and 1/3 or graham cracker crumbs that's about 125 grams of digestive biscuits and these need to be whacked into submission right that's more or less done it I'm just going to give a quick roll and then they go for a quick work just to make sure there are no larger crumbs remaining that's all I need now the chocolate cheesecake has to have a chocolate base and getting that with cocoa but a tablespoon in with the crumbs and the little were again just so that the total is evenly distributed in the crumby the very impressive suntan there the third and final ingredient for the base is butter about half a stick 50 or 60 grams and now a little bit of whirring does to make everything to here it just needs to crumbs to start looking like slightly damp clumping fans there we are the beach after a rainy day really wonderful damp crumbs into the Katyn and dust use your knuckles to form the base I find a bit of pressing with hands is the best because the heat from your hands helps the butter kind of melt more and go here there we are I'm just going to stash this in the freezer for a few minutes it's just to chill it while we get on with the second part of the cheesecake the luscious chocolaty custody interior to make a cheesecake you need cheese cream cheese I need about two and a half packets about 500 grams and the cream cheese really must be at room temperature otherwise you'll never get that desirable satiny smoothness just gonna give this a bit of a going-over right sugar I need about 3/4 of a cup about 150 grams superfine sugar castor sugar it goes and then some custard powder tablespoon oh that I love it's peachy pink whiteness and if you haven't got this I would use about a tablespoon of cornstarch with another teaspoon of sugar and a teaspoon of vanilla some eggs three whole eggs in there go and three yolks and you go my babies to intensify the tang with the cream cheese some sour cream about two-thirds of a cup 150 milliliters and I've got two ways of making this cheesecake chocolaty and the first way is by adding a bit of cocoa this is only a teaspoon here and I've dissolved it in a tablespoon of hot water from a kettle chocks away a little scrape down now this is quite a runny mixture but it's that run eNOS which means you get the glorious light smooth texture when the cheesecake bakes so now that's what we've been waiting for a huge pool of melted bittersweet chocolate I've got about 175 grams here six ounces and although it's melted I have let it stand a bit so it's not hot hot and the chocolate this needs to be folded into the cheesecake mix patiently dreamily now first you can see it flicked and rippled but sooner or later everything gives way to chocolate which is after all the natural order of things that's all that needs to be done so time to fill the cheesecake base first I wrap with cling that's so no liquid can get in or out because I'm begging this in a water bath and on top of the cling of a safety measure file let's bring it right up the tin goes into a roasting tray now I'm going to pour my gorgeous brown batter into the crumb line tin mmm deep deep pleasure deep deep breath letter an our stage to make the water bath I'm gonna pour a kettle have recently boiled water into the roasting tin so that it comes about halfway up the cheese cake tin and don't be alarmed if the cheese cake tin Bob's about a little it's the cling that gives it buoyancy and this goes into a 350 degree oven that's about 180 centigrade for four to five minutes to an hour there abouts and you can tell it's ready when it's just sit I mean it will be set properly at the sides but the center should have just a hint of wobble about it this cheesecake - its plate luckily I have the tool for this job now I did advertise a tripartite cheesecake by not and here is the third and final part its crowning glory some melted chocolate us about the prequels of the bar a bittersweet chocolate which I am going to Jackson Pollock over the waiting cheesecake a thing of beauty is a joy forever I'm told joy Fatih time does me

Channel: orkidish

Views: 146,146

Keywords: Nigella, Chocolate, Cheesecake

Id: NDEdP34h-oE

Length: 8min 39sec (519 seconds)

Published: Thu May 31 2012