Baked Chocolate and Molasses Cheesecake
Serves: 6
Ready in: 60 mins +
Ingredients:
[hd]For the base[/hd]175g Digestive biscuits
1 tbsp Billington’s Dark Muscovado Sugar
1 tbsp cocoa powder
75g butter, melted
[hd]For the filling[/hd]
100g dark chocolate (75% cocoa solids or better)
50g butter
1 tbsp cocoa powder
1 tbsp dark rum
3 medium free-range eggs
40g Billington’s Molasses Sugar
40g Billington’s Dark Muscovado Sugar
1 tbsp flour
1/2 tsp vanilla extract
250g vegetarian mascarpone cheese
fresh raspberries to serve
method:
- Preheat oven to 180C/350F/Gas Mark 4. Crush the biscuits, Dark Muscovado sugar and cocoa powder in a food processor or with a rolling pin. Add butter the melted butter and mix well. Press into the bottom of a 20cm (8”) spring-form cake tin. Set aside.
- To make the filling place chocolate, butter, cocoa powder and rum into a bowl set over simmering water until everything has melted together and is smooth. Do not over cook the chocolate. Remove from the heat and allow to cool slightly.
- Meanwhile beat the eggs and Molasses and Dark Muscovado sugars with an electric whisk until smooth and pale brown. (This may take 10 mins – make sure the sugar lumps are well broken up and dissolved).
- Add the flour, vanilla and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine. Pour into the cake tin and bake for 40-45 minutes. Allow to cool then refrigerate until needed. Serve with fresh raspberries.
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