Sunday, 4 January 2015

Chocolate and Ginger Cheesecake with Gold Chocolate Bark

Hello 2015!
Ok, that's not exactly new news, but I've been away: a couple of sumptuous days in Cape Town - sans family; catching up with old friends. I actually saw the new year in - something I haven't done in at least 6 years (which happens to be the age of my older child; not just a mere co-incidence, that!).

So, I don't have anything specifically new-yearsy to share, but this cheesecake that I made at Christmas, decadently rich and bedecked in gold as it is, is fittingly celebratory - I think it'll do...

Chocolate Ginger Cheesecake
Recipe by Tea, Cake and Create

240g ginger biscuits, finely crushed
80g butter melted

Mix both ingredients together and press into the base of a greased springform cake pan.
Chill in the freezer for 30min.

Preheat the oven to 150'C

300g dark chocolate, melted
2 x 250g tubs cream cheese (I use low fat)
120g caster sugar
250ml sour cream
3 large eggs
30g cocoa powder
1 tbs ground ginger
1 tsp vanilla extract

Beat the sugar and cream cheese together until smooth.
Sift in the cocoa powder and ground ginger, and mix in the vanilla extract.
Beat in the sour cream.
Add the eggs, 1 at a time. Scrape down the side of the bowl between additions, if necessary.
Pour in the cooled melted chocolate, and beat on low speed until the chocolate is mixed in.

Pour into the chilled base.

Place in  a water bath, and bake at 150'C for approx 90min, or until the surface of the cheesecake has just a slight jiggle.
Allow to cool for an hour in the oven with the door closed.
Chill in the refrigerator for at least 4 hours or overnight before decorating with chocolate bark and serving.

Gold Chocolate Bark.

100g dark chocolate.
Gold luster dust

Melt the chocolate, then use a palette knife to spread it thinly over a sheet of baking parchment. Place another layer of baking parchment on top, and roll into a sausage. Allow to set.

Unroll the parchment and remove the shards of chocolate.

Use a large soft brush to dust on the gold luster.
Scatter bark onto the top of the cheesecake before serving.

Wishing you a super 2015 - I hope it's a solid gold year!


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