James Martin - Chocolate Cheesecake With Cardamom Creme Anglaise Recipe

Name: James Martin - Chocolate Cheesecake With Cardamom Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cheesecake; butter, for greasing; 140 g cream cheese; 3 tablespoons icing sugar; 1 tablespoon cocoa powder; 50 ml double cream, whipped until soft peaks are formed when the whisk is removed; 3 digestive biscuits, crushed; 55 g dark chocolate, grated; 1 orange, peeled, segmented; 1 sprig of fresh mint; For the creme anglaise; 200 ml milk; 150 ml double cream; 3 free-range egg yolks; 85 g caster sugar; 3 cardamom pods, lightly crushed; 1 vanilla pod, split, seeds scraped out; For the spun sugar; 30 g caster sugar

Servings: persons

For the cheesecake
butter, for greasing
140 g cream cheese
3 tablespoons icing sugar
1 tablespoon cocoa powder
50 ml double cream, whipped until soft peaks are formed when the whisk is removed
3 digestive biscuits, crushed
55 g dark chocolate, grated
1 orange, peeled, segmented
1 sprig of fresh mint
For the creme anglaise
200 ml milk
150 ml double cream
3 free-range egg yolks
85 g caster sugar
3 cardamom pods, lightly crushed
1 vanilla pod, split, seeds scraped out
For the spun sugar
30 g caster sugar

1
Grease a 10cm/4in chefs' ring with butter and place onto a plate.
2
Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
3
Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
4
Smooth over the top and sprinkle the chocolate over.
5
Carefully remove the ring and top with the orange segments and mint.
6
For the creme anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
7
In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
8
Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
9
Strain the mixture through a sieve into a bowl and allow to cool.
10
For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
11
Allow to set, then remove and serve over the cheesecake with the creme anglaise poured around.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the cheesecake, butter, for greasing, 140 g cream cheese, 3 tablespoons icing sugar, and more.

Yes, James Martin - Chocolate Cheesecake With Cardamom Creme Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

James Martin - Chocolate Cheesecake With Cardamom Creme Anglaise

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