I have waited soooooo long to post that recipe…..
Actually….. almost a year as I first tasted it when I started to work at Travers Smith.
On the day of your birthday, you get to choose the cake you want and usually, it’s Philippa who makes it as she is the Queen of the Pastry in the kitchen!
Also, as she excels in that recipe and because everybody loves it, she often has to do that one!
Even the Cheesecake skepticals such as Sue…. go for it and even go for another slice sometimes!
That cheesecake recipe is just amazing, it is sweet, fresh and airy and you also get your chocolate daily dose thanks to those magnificent dots dispersed all over the cake!
As usual, Philippa reminded me to write that she found that recipe in one of Julie Leclerc‘s recipe books in which you can find plenty of amazing traditional pastry recipes.
Hope you will like it because I really do!
- 315g digestive biscuits crushed
- 160g melted butter
- 150g chopped quality dark chocolate
- 750g cream cheese at room temperature (Philadelphia is the best!)
- 1,5 cup caster sugar
- 1,5 tsp vanilla extract
- 3 large eggs
- Grease a 20cm springform tin and line it with parchment paper.
- Mix the crushed biscuits with the melted butter then pour it in the tin. Press it firmly with the palm of your hand to get a great thick base for your cheesecake! Chill it for at least an hour.
- Preheat your oven to 150℃.
- While that time, gently melt the chocolate in a bain-marie or in the microwave (I usually heat it 20′ by 20′ until it gets melted) then let it cool down a little.
- In the bowl of your Kitchen Aid, cream together the cream cheese and sugar until it gets smooth and fluffy. Then add the vanilla extract and the eggs.
- In a separate bowl, put 5 tbsp of the mixture and incorporate the melted chocolate to it. Once it is done, pour it in a piping bag and reserve.
- Get your tin out of the fridge and pour the white mixture into it. Flatten the surface by shaking it a little or use a spatula.
- If you use a disposable piping bag, cut the end of it and insert the end of it in the mixture, press gently to insert piped dots of chocolate deeply and evenly in the cake.
- Repeat the same process all over the cake but be sure to be far enough from the other so that they do not touch.
- Bake 25 minutes until the cheesecake is set but not dry. The edges are slightly colored and the surface does not crack because it is cooked at low temperature.
- Let the cheesecake cool down in the tin.
- If you can let it rest overnight, it is even better the day after!