250 g unsalted butter
250 g caster sugar
200 g plain flour
50 g cocoa powder
FOR TOPPING ...
200g Sprüngli - Lindt Swiss quality chocolate
400g Philadelphia cream cheese ( NOT fat free nor low fat for this recipe )
2 large eggs
60g caster sugar
1/2 tsp. vanilla essence
200ml double cream
50g walnuts and / or pecans or 25g each
cocoa powder for dusting
1) Preheat oven to 170 degrees centig. or 325 Farenheit degrees.
2) Firstly, the base.
3) put the pieces of butter, sugar, flour and cocoa into a bowl of a Food Processor and process until the mixture comes together to create a thick paste.
4) Tip this mixture into a greased 23cm spring clip tin and press onto the base to make a thick even layer. Chill while making topping.
4) break the chocolate and put it into a heatproof bowl. Set the bowl over a pan of steaming water and melt gently, stirring frequently.
5) remove the bowl from the pan and stir until smooth. Leave for 5 mins. to cool. Put the cream cheese, eggs, sugar and vanilla in to the bowl of the food processor.
6) process until combined, scraping thoroughly down the sides from time to time.
7) with the machine running, add the cream through the feed tube, followed by the melted chocolate.
8) when completely mixed, pour the mixture onto the base, and spread evenly. Finish by scattering over the dried fruits.
9) stand the tin on a baking tray. Then bake in a pre heated oven 40 mins. or until firm.
10) turn off the oven and leave cheesecake in oven.
11) Without opening the door, to cool down ... and / or: take out of oven, cover lightly with foil and place near an open window to cool down ( * I fear it could get too dry if left uncovered in oven for too long )
12) then remove from oven and chill 4 to 5 hours in refrigerator.
13) Do not remove from tin until assured that it is firm, and it is better to let set overnight.
14) dust with cocoa and serve
15) store in an airtight container
16) SERVE WITH: espresso and cordial of choice or semi sweet Cava or Moscatel
Edited by margcata - 11/19/11 at 2:01am