Baked Chocolate Cheesecake
I wanted to spoil the family with a really nice meal yesterday day and decided on a spaghetti bolognese evening with a cheesecake for dessert. I chose this recipe because it looked real easy with simple ingredients which I could purchase from Aldi, which is important as we are on a budget.
I was so happy at just how nice this turned out!. my eldest boy rang today to ask if I could blog the recipe so he could have it too, so here it is. Serves 10-12 generous portions.
Ingredients: For base
150 g digestive biscuits, crushed.
1 tbsp cocoa powder.
45 g butter.
For the filling.
450 g cream cheese.
397 g can Carnation Condensed Milk.
3 largish free range eggs.
2 tsp vanilla extract.
200 g milk chocolate, melted.
18 cm spring base cake tin, wrap outside with tin foil (this is to prevent water getting in when baking).
Mix together the crushed biscuits and cocoa powder.
Gently melt the butter in a small pan and stir into the crushed biscuits until well combined. Press down using the back of a metal spoon into the base of the tin and chill for 10 minutes.
Preheat the oven to 180°C/ Gas Mark 4/ 160°C if using a fan oven.
Beat the cream cheese until soft using an electric mixer.
Gradually pour in the condensed milk, then add the eggs and the vanilla extract. Melt the chocolate in a heatproof bowl set over hot water, be careful not to overheat, when melted add slowly to the condensed milk mix and beat all together until smooth. Gently pour the mixture over the set biscuit base.
Sit the cheesecake in a roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the cake tin. Bake in the center of the oven for 1 hour. Turn off the oven without opening the door and leave for 1 hour to set. Remove from the oven and allow to cool, dust the top with cocoa powder then place in the refrigerator to chill for 4 hours or overnight. Remove from the tin and serve.
Note: You can find the original recipe which differs slightly from the above on the carnation.co.uk website.