Baked Chocolate and Molasses Cheesecake
Ingredients
For the base
- 175g Digestive biscuits
- 1 tbsp Billington’s Dark Muscovado Sugar
- 1 tbsp cocoa powder
- 75g butter, melted
For the filling
- 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
- 1
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.
- 2
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.
- 3
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).
- 4
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.
Baked Chocolate and Molasses Cheesecake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the base
- 175g Digestive biscuits
- 1 tbsp Billington’s Dark Muscovado Sugar
- 1 tbsp cocoa powder
- 75g butter, melted
For the filling
- 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
- 1
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.
- 2
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.
- 3
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).
- 4
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.
Baked Chocolate and Molasses Cheesecake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
