Baked Chocolate Cheesecake with Clementine Compote
Made at Caprice Holdings | Serves 4
For the base
100g digestive biscuits
50g unsalted butter
Crush the digestive biscuits in a sealed plastic bag so as not to lose any crumbs. Melt the butter in a saucepan. Add the crushed biscuits and stir. Cook for a minute or 2. Remove from the heat and place in a greased 20cm flan case. Pat the mixture down so it is compact. Place in the fridge to set for 30 minutes.
For the compote
1 clementine, juiced
4 segmented clementines, seedless*
1tbsp caster sugar
*To segment an orange without pith, top and tail the fruit with a knife. Running the knife along the contours of the orange, remove the peel and pith. Cut in between each segment, freeing up the flesh.
Pour the clementine juice into a small saucepan and add the sugar. Gently heat until the sugar dissolves and the juice starts to thicken. Add the clementine segments and remove from the heat.
For the cheesecake
2 medium sized free range eggs
3 medium sized free range egg yolks
500g cream cheese
200g melted good quality dark chocolate
180ml double cream
180g caster sugar
100g cocoa powder
Seeds scraped from ½ vanilla pod
A sprinkling of cocoa powder
Pre-heat the oven to 180ºC / gas mark 4.
In a bowl or food processor, whisk eggs, egg yolks and sugar until they’ve doubled in size. Add cream cheese, double cream, vanilla seeds and cornflour and continue to whisk until firm. Be careful not to over-whisk or the mixture will become runny again. Then add melted chocolate and cocoa powder and beat together until thoroughly mixed. Remove the base from the fridge and spoon the mixture on top. Bake for 30 minutes. Remove from oven and gently remove the casing. Leave to cool.
Serve the cheesecake at room temperature with generous helpings of clementine compote and a light sprinkling of cocoa powder.