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Features

DEBBIE… STEADY… COOK!

March 9th, 2012 Martin Walker Features 0 comments 0

Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers…

This week…

Deep chocolate cheesecake

Serves 4-6
Prep time 15-20 mins+ 4hrs to chill

Base
4 tbsp butter, melted, plus extra for greasing
115g/4 oz digestive biscuits, finely crushed
2 tsp unsweetened cocoa powder

Chocolate layer
800g/1lb 12oz mascarpone cheese
200g/7oz icing sugar, sifted
Juice of half an orange
Finely grated rind of 1 orange
175g/6oz dark chocolate, melted
2 tbsp brandy

1. Grease a 20cm/8 inch loose bottomed cake tin.

2. To make the base, put the crushed biscuits, cocoa powder and melted butter into a large bowl and mix well. Press the biscuit mixture evenly over the base of the prepared tin.

3. Put the mascarpone and sugar into a bowl and stir in the orange juice and rind. Add the melted chocolate mixture evenly over the biscuit layer. Cover with cling film and chill for at least 4 hours.

4. Remove the cheesecake from the fridge, turn out onto a serving platter and decorate as desired. Serve immediately with cream or ice cream.

Nom nom nom!!!

 

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