Nigella Lawson’s incredible chocolate cheesecake. A double chocolate cheesecake to die for!
NIGELLA’S CHOCOLATE CHEESECAKE
This was my first chocolate cheesecake ever. After taking the first bite I was speechless. As I am now! I really have no words to describe how unbelievably good this double chocolate cheesecake was.
I am a big fan of Nigella Lawson, I think I have all her books and there are quite a few recipes I cooked out of them.
I love her books not only for the recipes but also because they are so readable, you don’t feel like you’re just looking through a cookbook, it is more than that. I like the way she uses the language, the way she talks about her recipes, she always finds the best words to describe taste and texture of food.
And because I think I can hardly do this chocolate cheesecake justice when describing it, I will just use Nigella’s own words to describe it, two sentences actually, but such good sentences, there is no way in the world I could find better words:
“If you’d ever told me that I’d write a recipe for chocolate cheesecake, I’d have denied it in horror. In theory, the cheesecake purist within me shudders at the idea of something so unorthodox, but for some reason I made one and I found that I shivered only with delight”.
I shivered with delight as well and so did every person who ate this cake. Nobody has ever had a chocolate cheesecake before, so they were all looking rather skeptical.
But of course, they all had to give it a try (or suffer my displeasure 🙂 ) and they were all awed. I could not recommend this double chocolate cheesecake strongly enough.
INGREDIENTS FOR DOUBLE CHOCOLATE CHEESECAKE
- Digestive biscuits are popular British biscuits originating in Scotland. They were developed by doctors in order to help digestion sometimes during the 19th century.
- Nowadays, “the digestive is ranked the fourth most popular biscuit for dunking into tea among the British public, with the chocolate digestive coming in at number one.”
- Digestives are perfect for Nigella Lawson’s chocolate cheesecake, but if you don’t have them, you can replace them with other kinds of biscuits, for instance graham crackers.
- I use good quality dark chocolate to make this double chocolate cake.
- You will need chocolate for both the cheesecake and the chocolate glaze and I cannot say it often enough: a chocolate cake or dessert is only as good as the chocolate you use.
- I recommend European style dark chocolate for best results.
- The remaining ingredients are regular cheesecake ingredients like unsalted butter, cream cheese, sugar, eggs, sour and heavy cream.
HOW TO MAKE DOUBLE CHOCOLATE CHEESECAKE?
Prepare the baking tin:
- Nigella’s double chocolate cheesecake will be baked in a water bath. I don’t do that often, but in this case it is really worth it!
- You will have to prepare your baking dish properly, so that no water will reach the chocolate cheesecake.
- Line a 20 cm/ 8 inch springform with a double layer of strong aluminum foil on the outside. Set aside.
How to make a digestive biscuit crust:
- Finely crush the digestives in a food processor and combine with the melted butter.
- Press the crumbs into the prepared pan and place in the fridge while you make the filling.
How to melt the chocolate:
- Place the finely chopped chocolate in a small metal bowl that would fit on top of a pan.
- Pour water in the pan, place the bowl with the chocolate on top but make sure that the water doesn’t touch the bowl.
- Heat the water gently, but do not let it come to a boil. Melt the chocolate, stirring often.
How to make the chocolate filling:
- Beat the cream cheese until smooth and creamy, add the sugar, eggs and egg yolks one at a time, whisking well after each one.
- Add the sour cream and the lime juice and beat well.
- Pour the melted chocolate into the cream cheese mixture and fold it in gently until everything is smooth again.
- Pour the chocolate mixture into the prepared springform.
How to bake the double chocolate cheesecake:
- Place the prepared springform into a roasting tin.
- Boil water in a kettle and pour the water in the roasting tin to come 2 – 2 ½ cm/ ¾ – 1 inch up the sides of the cake pan.
- Bake for about 1 hour until the chocolate cheesecake is lightly browned around the edges and the center is just set on top, but still a bit wobbly underneath.
- Remove the aluminum foil and let cool on a wire rack. Refrigerate.
- Unmold and glaze before serving.
How to make the glaze:
- Place Nigella’s chocolate cheesecake on a large serving platter before glazing it.
- Place the finely chopped chocolate, heavy cream and golden syrup in a small pan.
- Heat gently while stirring all the time but don’t let it come to a boil.
- When the chocolate is almost melted remove from the heat and continue stirring until the mixture is smooth.
- Let cool for a few minutes.
- Pour some of the glaze over the double chocolate cheesecake.
- Serve the remaining glaze on the side.
My favorite Nigella Lawson books:
PIN IT FOR LATER!
Melt the chocolate:
Nutrition Information:Yield: 8
Serving Size: 1 slice
Amount Per Serving:Calories: 692 Total Fat: 53g Saturated Fat: 30g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 251mg Sodium: 286mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 2g Sugar: 36g Sugar Alcohols: 0g Protein: 10g