As promised, here's another cheesecake recipe and this time its chocolate! This was amazing. I sweetened it with rice malt syrup again, and used a 85% cocoa chocolate. I don't know if that puts people off, but I promise, substituting rice malt syrup for cane sugar won't disappoint you!
The original recipe came from this website, but I did make my usual short crust pastry for the base and changed the cheesecake filling, so here it is.
You will need:
For the base:
1 cup wholemeal or spelt flour
60 gm cold butter
pinch of salt
1-2 tbs rice malt syrup
For the filling;
110 gm rice malt syrup (or to taste depending on how sweet you like your chocolate)
120 ml thickened cream
150 gm 85%cocoa chocolate, melted and cooled
2 tbs cocoa powder mixed with a little hot water(I used about 2-3 tbs water)
200 gm cream cheese
First make the base,
preheat the oven to 180C. In a food processor, combine the flour, butter and salt until crumbly. Slowly add the rice malt syrup until a ball forms. Refrigerate to harden a little which makes it easier to roll. When ready, roll and line a greased spring form pan with the pastry. Bake for about 10-15 minutes, then allow to cool completely.
Now for the really delicious part, whip the cream until soft peak stage. Add the cooled melted chocolate and the cocoa powder mixture. Mix well and set aside.
Beat the cream cheese and rice malt syrup together, then fold in the creamy chocolate mixture and mix well.
Taste this mixture to see if you need more rice malt syrup. Once your happy, pour the mixture onto the cold base and freeze for an hour.
Enjoy with a large cup of tea!
Hope you enjoy this recipe. Id love to know if you make it.