Rochelle’s Chocolate Baked Cheesecake


RECIPE BY: Rochelle

Chocolate baked cheesecake

500g cream cheese
500g cremè fraiche
350g castor sugar
80ml cacoa
30ml water
60ml maizena
10ml vanilla
4 eggs

Biscuit base:

100g salted Clover butter melted
400g digestive biscuits

  1. Crush digestive biscuits until no big pieces visible
  2. Add melted butter and mix with digestive biscuits
  3. Press into a springform cake tin
  4. Refrigerate for 20minutes

Cheesecake Mixture: 

  1. Put oven on 110’C
  2. Mix cream cheese, creme fraiche and castor sugar together
  3. Add eggs one at a time
  4. Mix cocoa and water together to form a paste
  5. Add to cream cheese mixture
  6. Add maizena and vanilla to cream cheese mixture
  7. Mix until combined
  8. Add into springform biscuit base
  9. Bake in a water bath for 1 1/2 hours and another 1/2 hour without water bath

Espresso ganache: 

300g dark chocolate
100g Clover cream
30ml espresso powder

  1. Heat cream and espresso powder in a bowl
  2. Add chocolate and mix until combined

Macaron recipe:

150g icing sugar
150g almond flour
2 egg white
2 egg white
150g castor sugar
35g water

  1. Heat castor sugar and water until 118’C on candy thermometer
  2. While the sugar is heating up, separate 2 eggs. Use the egg whites and whip it with the whisk attachment until stiff peaks forms. 
  3. Once the sugar syrup has reached 118’C, add slowly to the whipped egg whites. 
  4. Mix until meringue forms.   
  5. Mix almond flour and icing sugar together until well combined. 
  6. Add another 2 egg whites to form a paste.
  7. Fold in the meringue until it reaches ‘ribbon stage’
  8. Add colouring at this point
  9. Pipe macarons on a silicone mat
  10. To get out any air pockets, bump the pan on the counter to remove.
  11. Rest for 30 minutes until top skin forms. 
  12. Bake on 105’C for 12-14 minutes