Hot Baked Chocolate Cheesecake

1. 1

   To make the base, mix all base ingredients together in a food processor until the mixture resembles bread crumbs.

2. 2

   Alternatively, cut the butter into the flour and icing sugar with a knife.

3. 3

   Rub in with your fingertips until it reaches the bread crumb stage.

4. 4

   Press mixture around the base of a 20-22.5 cm (8-9-inch) flan dish.

5. 5

   Chill the flan in the fridge for 30 minutes.

6. 6

   Bake in preheated 180C (350F) oven, or the bottom right oven of a four-door Aga, for 25-30 minutes, until the pastry is pale golden brown.

7. 7

   Remove from the oven, and leave to cool while you make the filling.

8. 8

   Put the cream cheese into a blender or food processor and whizz, gradually adding the sugar, then the vanilla essence, cocoa, 2 whole eggs and 2 egg yolks.

9. 9

   Blend until smooth.

10. 10

    Alternatively, mix all the ingredients very thoroughly in a bowl.

11. 11

    Whisk the remaining 2 egg whites until they are stiff, and, using a large metal spoon, fold them quickly and thoroughly through the chocolate mixture.

12. 12

    Pour into the cooked pastry shell, and bake in oven, or the bottom right oven of a four-door Aga, for 35-40 minutes, until set.

13. 13

    Dust with icing sugar to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.