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Baking, Desserts, Recipe, Vegetarian

Chocolate Cheesecake

by Lindsey Harrad   ·  4 years ago  
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This dessert looks impressive but is so easy to make with digestive biscuits and a topping of fresh raspberries.

DETAILS

  • Cooking time: 25-30 minutes

INGREDIENTS

Digestive Biscuit Base: 

  • 75g butter, melted 
  • 150g Doves Farm Organic Digestive Biscuits 
  • butter, for greasing dish 

Chocolate Cheesecake: 

  • 100g plain chocolate 
  • 250g mascarpone 
  • 150g caster sugar 
  • 2 tbsp vanilla extract 
  • 1 egg 
  • raspberries or toasted almonds, to serve 
METHOD
  1. Preheat the oven as hot as it can go (about 260°C / 240°C fan/gas mark 10).
  2. Spread the cauliflower florets and leaves on a baking tray and drizzle over the tablespoon of olive oil. Season with a teaspoon of salt, mix with your hands so that all the cauliflower is evenly coated in the oil and place in the roasting-hot oven for 15 minutes, until cooked through and nicely browned, even slightly charred.
  3. Once the cauliflower’s in the oven, heat half the oil in a small frying pan over a medium heat. Add the breadcrumbs and fry for about 4 minutes until crisp and golden, then transfer to kitchen paper to drain off excess oil and keep them crispy. Set aside.
  4. Cook the pasta in a saucepan of well-salted boiling water for a couple of minutes less than the time stated on the packet (you will finish cooking it with the sauce).
  5. While the pasta’s cooking, heat the remaining oil in a separate frying pan with the garlic and chilli and cook gently for 5 minutes, until softened. Set aside.
  6. Drain the pasta, reserving 100ml of the pasta water, and return the pasta to the pan.
  7. Whisk the egg yolks, cream and Parmesan together in a bowl. Place the pasta pan back over a medium heat and stir in the egg mixture, followed by the garlic and chilli oil, parsley, preserved lemon, lemon zest and a generous pinch of black pepper. Mix well over the heat for a couple of minutes until the sauce thickens slightly, check for seasoning and stir through the roasted cauliflower.
  8. Serve immediately, with the breadcrumbs sprinkled on top and, if you’re like me, an extra grating of cheese.
  9. Recipe adapted from Restore by Gizzi Erskine (£25, HQ). Photography by Issy Croker.
  10.  

Cook’s tip

If you don’t have a blender, pop the biscuits in a sealed plastic bag and use a rolling pin to bash them into fine crumbs – if you have little kitchen helpers, they’ll love this part!

Recipe created by www.dovesfarm.co.uk