Baked Chocolate and Molasses Cheesecake

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 1 Review

Recipe by Cook Vegetarian
Serves 6
Ready in 60 mins +

Ingredients

    For the base

  • 175g Digestive biscuits
  • 1 tbsp Billington’s Dark Muscovado Sugar
  • 1 tbsp cocoa powder
  • 75g butter, melted

    • For the filling

  • 100g dark chocolate (75% cocoa solids or better)
  • 50g butter
  • 1 tbsp cocoa powder
  • 1 tbsp dark rum
  • 3 medium free-range eggs
  • 40g Billington’s Molasses Sugar
  • 40g Billington’s Dark Muscovado Sugar
  • 1 tbsp flour
  • 1/2 tsp vanilla extract
  • 250g vegetarian mascarpone cheese
  • fresh raspberries to serve

How To Cook

  1. Preheat oven to 180C/350F/Gas Mark 4. Crush the biscuits, Dark Muscovado sugar and cocoa powder in a food processor or with a rolling pin. Add butter the melted butter and mix well. Press into the bottom of a 20cm (8”) spring-form cake tin. Set aside.
  2. To make the filling place chocolate, butter, cocoa powder and rum into a bowl set over simmering water until everything has melted together and is smooth. Do not over cook the chocolate. Remove from the heat and allow to cool slightly.
  3. Meanwhile beat the eggs and Molasses and Dark Muscovado sugars with an electric whisk until smooth and pale brown. (This may take 10 mins – make sure the sugar lumps are well broken up and dissolved).
  4. Add the flour, vanilla and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine. Pour into the cake tin and bake for 40-45 minutes. Allow to cool then refrigerate until needed. Serve with fresh raspberries.

    5. www.bakingmad.com

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Comments

1 person has helped to review this recipe.

Posted by flowerpower3 on June 4, 2012

taste goooooooooooooood

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Baked Chocolate and Molasses Cheesecake
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 60 mins +
    Ingredients
  • [hd]For the base[/hd]
  • 175g Digestive biscuits
  • 1 tbsp Billington’s Dark Muscovado Sugar
  • 1 tbsp cocoa powder
  • 75g butter, melted
  • [hd]For the filling[/hd]
  • 100g dark chocolate (75% cocoa solids or better)
  • 50g butter
  • 1 tbsp cocoa powder
  • 1 tbsp dark rum
  • 3 medium free-range eggs
  • 40g Billington’s Molasses Sugar
  • 40g Billington’s Dark Muscovado Sugar
  • 1 tbsp flour
  • 1/2 tsp vanilla extract
  • 250g vegetarian mascarpone cheese
  • fresh raspberries to serve
    How to Cook
  1. Preheat oven to 180C/350F/Gas Mark 4. Crush the biscuits, Dark Muscovado sugar and cocoa powder in a food processor or with a rolling pin. Add butter the melted butter and mix well. Press into the bottom of a 20cm (8”) spring-form cake tin. Set aside.
  2. To make the filling place chocolate, butter, cocoa powder and rum into a bowl set over simmering water until everything has melted together and is smooth. Do not over cook the chocolate. Remove from the heat and allow to cool slightly.
  3. Meanwhile beat the eggs and Molasses and Dark Muscovado sugars with an electric whisk until smooth and pale brown. (This may take 10 mins – make sure the sugar lumps are well broken up and dissolved).
  4. Add the flour, vanilla and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine. Pour into the cake tin and bake for 40-45 minutes. Allow to cool then refrigerate until needed. Serve with fresh raspberries.
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