chocolate cheesecake

ni le rupa coklat ciskek yg dah dipotong. sedap le...kombinasi coklat dan cis...sesuai utk penggemar cis dan coklat hehehe. ku selama ni dah selalu wat ciscupkek yg ku layer dgn coklat dan bakar...so rasa coklat ciskek ni sama je cam tu. and ku dan syairah rasa..it would taste much better kalau ku mix it with hazelnut ke atau badam. so pada yg nak mencuba sila lah. rupa ciskek ku ada padat coz ku letak xtra tpg dan juga adunan tak mengikut resipi hahaha.

to my fren ida...ni le rupa cokelat ciskek nigella yg telah ku adjas mengikut kesesuaian masa dan barang2 nya hahahaha.

ni kat bawah ku kasi original resipi dari nigella yek. jgn tanya aku camne rasa yg ori resipi...coz ku wat men tambah kurang sana sini. ku tak ada sour cream, so ku men tuang je blueberi yogurt sebagai ganti, telur plak 1/2 adunan patutnya 1.5 telur and 1.5 egg yolk tapi ku hentam 2 biji telur. pastu kat dlm peti ais ada lebihan adunan cis untuk cistat...ku tuang je sekali . dan nigella kata masak 45 minit biar kat bwh nampak still have a wobble to it. ke masak sampai set semuanya just like i like it.

niway masa update ni lum rasa lagi keknya coz...ni nak bawa bekal gi PD petang karang. nanti dah potong ku update lagik yek.

FOR THE BASE
125g digestive biscuits
60g butter
1 tablespoon cocoa
FOR THE FILLING
175g dark chocolate, chopped small
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon Bird’s custard powder
3 large eggs
3 large egg yolks
150ml sour cream (or just use a 142ml pot)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
FOR THE GLAZE (OPTIONAL)
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrup

METHOD
1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce