Baked Chocolate Cheesecake with Chocolate Glaze

Ingredients

• COOKIE CRUST
• 280 g chocolate cookies
• 115 g butter, melted
• CHEESECAKE FILLING
• 450 g cream cheese, at room temperature
• 150 g sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 3 eggs
• 200 g dark chocolate
• 160 ml double cream
• CHOCOLATE GLAZE
• Approximately 30–40 g butter
• 1 bar good-quality dark chocolate
• 1 tbsp neutral vegetable oil

Method

1. Crush the chocolate cookies into fine crumbs.
2. Mix the crumbs with the melted butter.
3. Line the base of an 20–23 cm springform tin with baking paper.
4. Press the cookie mixture firmly over the base and slightly up the sides.
5. Refrigerate the crust while preparing the filling.
6. Preheat the oven to 150°C (302°F).
7. Mix the cream cheese and sugar on low speed until smooth.
8. Add the salt, vanilla and sifted cocoa powder.
9. Add the eggs one at a time, mixing only until incorporated.
10. Melt the 200 g dark chocolate gently.
11. Leave it to cool for approximately 5 minutes.
12. Mix the melted chocolate into the cream cheese mixture.
13. Add the double cream and mix until smooth.
14. Pour the filling over the chilled crust.
15. Tap the tin gently to release large air bubbles.
16. Wrap the outside of the springform tin securely in foil.
17. Place it inside a deep roasting tin.
18. Pour hot water into the roasting tin to form a water bath.
19. Bake for approximately 50 minutes.
20. Turn off the oven and leave the cheesecake inside for 1 hour.
21. Remove from the oven and cool to room temperature.
22. Refrigerate for at least 4 hours.
23. For the glaze, melt the remaining chocolate with the butter.
24. Stir in the vegetable oil until glossy.
25. Cool the glaze slightly and pour it over the chilled cheesecake.
26. Refrigerate for another 15–20 minutes before removing from the tin.