This year I have discovered a passion for baking and so I have been trying to make something new at least once a week. Creating a cake or a loaf of bread from scratch is one of the most satisfying things for me! It makes me feel creative and productive! And it also makes my boyfriend happy!
A few weeks ago, I was at a house party and my friend asked me to help her making a chocolate cheesecake. She’s a great cook, but she was swamped trying to cook five different dishes for our dinner! Of course, I was very happy to help and make my first ever cheesecake.
Baked Chocolate Cheesecake with Bourbon Biscuits
My friend found this recipe for a baked chocolate cheesecake with Bourbon biscuits. These are iconic British chocolate sandwich biscuits filled with dark chocolate buttercream. Did you know that you can make your own Bourbon biscuits at home? I have shared my recipe for Chocolate ‘Bourbon’ Biscuits here on my blog.
We decided to make a baked cheesecake because it’s quicker than the normal type as it doesn’t need to refrigerate for hours. The result is this creamy, rich and indulgent baked cheesecake with a mascarpone cream filling and a chocolate Bourbon sandwich biscuit crust topped with smooth milk and white chocolate sauce.
For the base
- 250g Bourbon biscuits
- 50g butter
For the filling
- 750g mascarpone cheese
- 150g chocolate
- 125g sugar
- 2 tbsp cornflour
- 3 large eggs, beaten
For the topping
- 100g milk and white chocolate, melted
Preheat the oven to 180°C. Place the cookies in a strong plastic bag and crush them with a rolling pin. Tip the crumbs into a large bowl and stir in the melted butter until evenly mixed. Place the crumb mixture in the cake tin and press down firmly with the back of a spoon and chill for 5-10 minutes.
Meanwhile, melt the chocolate in a small heatproof bowl over a pan of barely simmering water. Stir until smooth, then set aside until cooled but still liquid. Place the mascarpone, sugar and cornflour in a large bowl and beat with an electric whisk until smooth. Whisk in the cooled chocolate and eggs, then spoon into the tin. Level the surface, place on a baking sheet and cook for 50 minutes. Turn the oven off, open the door and leave the cheesecake inside to cool down.
Spread a thin layer of melted milk chocolate evenly over the cake. Place the melted white chocolate into a piping bag, and draw lines over the chocolate covered cake. With a toothpick, draw lines across the cake, first one direction, then the other; this creates the feathered cake decoration.
Fancy more chocolate recipes? Why not try making these Cherry & White Chocolate Scones, Eggless Dark Chocolate Cake, Tahini Shortbreads with Chocolate Ganache, or Ottolenghi Chocolate, Sesame & Hazelnut Rolls!