Preheat the oven to 160C / 320F / 140C fan forced. Grease an 8 inch fluted tart tin (about 1 inch deep) and with removeable base. Line the base with baking paper and flour the sides.
Blend the biscuits to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin). Add the melted butter and mix well.
Press firmly into the bottom of the prepared tin. Place in the fridge while you make the filling
Melt the chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set aside.
Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
Add the eggs, one at a time beating until each is well incorporated. Add the sour cream and salt and beat well then fold through the melted chocolate.
Pour the filling over the top of the biscuit base and smooth over the top as much as possible.
Place the tart tin onto a baking tray to make it easier to move around, then in the middle of the oven. Bake for around 45-50 minutes or until the centre is almost set. There should be a very slight wobble in the centre.
Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely.
FOR THE CHOCOLATE GANACHE
Finely chop the chocolate, place it in a bowl and set aside.
Heat the cream in a small saucepan, swirling the pan every so often until it starts to bubble. Pour the cream over the chocolate, making sure to completely cover it and then don’t touch it for 5 minutes. Stir until you have a smooth glossy ganache. Spread over the top of your cooled cheesecake.
FOR THE BLACKBERRY COMPOTE
In a medium saucepan, combine the blackberries, sugar, lemon juice and zest and bring to a simmer over low-medium heat.
Simmer stirring every so often for about 10 minutes until the berries have softened and the liquid thickened.
Let the compote cool to room temperature and pour over the top of the cheesecake right before serving.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use an 8 inch fluted tart tin.
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Sweets
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