Whenever I go out for dinner I can never resist a cheesecake, I can be so stuffed the thought of food makes me sick but as soon as that waiter offers me a Dessert Menu and I see a cheesecake (Lemon in particular - but i'm not fussy!) I HAVE to have it.
I especially love a baked cheesecake with a nice buttery, crumbly biscuit base. This cheesecake had 2 types of chocolate, both milk and white. First of all the digestives need to be bashed into crumbs unless you have very little stress in your life in which you can do it in a food processor. This is mixed with melted butter and pressed into the base of a spring form tin then placed in the fridge while the filling is made.
The cream cheese, sour cream and sugar are beaten together then the sugar, vanilla and eggs added and the whole gloopy mess is poured over the base and baked for approximately an hour. After that the oven is switched off and the cheesecake left inside to cool to reduce the chances of cracking across the top.
This went down really well, It wasn't exceptionally sweet although some people may find that the dark chocolate chunks are a bit too bitter in which case a chocolate with a lower cocoa content could be used. I used a 74% bar. Other than that its lovely with a nice helping of cream or creme fraiche.
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