Baked chocolate cheesecake recipe

1. 1

   Preheat the oven to 160C.

2. 2

   Using a little butter, lightly grease the bottom and sides of a 9-inch spring-form tin.

3. 3

   In a mixing bowl, combine the chocolate chip biscuits crumbs with the melted butter and mix well.

4. 4

   Press the crumb and butter mix lightly onto the base of the spring form tin, then scatter the raspberries or the black cherries on top.

5. 5

   Set aside.

6. 6

   In a large mixing bowl using an electric mixer, combine the cream cheese, vanilla extract and vanilla bean seeds and beat until light and creamy.

7. 7

   Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.

8. 8

   Add the flour to the cream cheese mixture and beat until smooth.

9. 9

   Add the melted chocolate, orange zest and Creme Fraiche, then mix well.

10. 10

    Pour the batter into the prepared tin and bake gently for 1 hour.

11. 11

    Turn off the oven and leave the cheesecake to cool slightly in the oven for a further 10 minutes before removing, or until the centre is almost set.

12. 12

    Run a sharp knife around the rim of the tin and allow the cheesecake to cool on a wire rack before removing the tin.

13. 13

    Refrigerate at least 4 hours or overnight before serving.

14. 14

    To serve: scatter the cheesecake with a few cherries or berries along with a few torn mint leaves and dust with the icing sugar .

* Per serving · 4 servings · Values may vary.