Saturday Magazine – July 20, 2019

SATURDAY MAGAZINE 59

Compiled by: Octavia Lillywhite

1 Preheat the oven to 200°C/Gas 6

and butter a 20cm non-stick cake tin

with a removable base, 3cm deep.

2 To make the crust, gently melt the

chocolate and butter in a bowl set

over a saucepan with a little

simmering water in it. Stir in the

remaining ingredients then, using your

fingers, press the mixture on to the

base of the prepared tin. Take care to

seal the edge where the collar meets

the base to prevent the cheesecake

mixture leaking out. Bake for 15-20

minutes until it starts to darken at the

edges, then cool.

3 Place all the ingredients for the

filling, except the soured cream, in

the bowl of a food processor and

whizz until smooth. Pour the mixture

on to the base and level the surface.

Bake for 25-30 minutes until just set

and slightly risen – it may also be

starting to colour. Remove from the

oven and allow to settle for 4-5

minutes before smoothing the soured

cream over the surface and returning

to the oven for a further 10 minutes.

4 Remove from the oven – it may still

appear slightly shiny and liquid, but

should firm up on cooling and chilling.

Set aside to cool, then cover it with

foil and chill overnight. To serve,

smother the surface with chocolate

shavings and dust with cocoa.

Chocolate lime

cheesecake

SERVES 6

FOR THE CRUST:

★ 75g unsalted butter,

diced, plus extra

for greasing

★ 30g dark chocolate

(50% cocoa solids),

broken into pieces

★ 80g plain flour, sifted

★ 40g fine polenta or

cornmeal

★ 40g golden caster

sugar

The creative chocolatiers of this world have proved

chocolate goes with pretty much anything. Here it’s

layered top and bottom, with lime curd in between.

FOR THE FILLING:

★ 350g full-fat cream

cheese

★ 150g golden caster

sugar

★ 4 medium eggs

★ Finely grated zest

and juice of 2 limes

★ 1 tsp vanilla extract

★ 300g soured cream

★ Chocolate curls, for

decorating

★ Cocoa, for dusting

TIP:
Both these
recipes benefit
from being made
the day before
and left to chill
overnight