Food Network: Chocolate Cheesecake

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Chocolate Cheesecake
Recipe courtesy Nigella Lawson

Ingredients
Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa

Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs

3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Special equipment: 9-inch springform pan

Instructions
Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add
the butter and cocoa. Process again until it makes damp, clumping crumbs and then
tip them into the pan. Press the crumbs into the bottom of the pan to make an even
base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool
slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating
again to combine. Beat in the whole eggs and then the yolks, and the sour cream.
Finally add the cocoa dissolved in hot water and melted chocolate and mix to a
smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a
good layer of cling wrap, and then another layer of strong foil over that. This
will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill
the roasting pan with just boiled water to come about half way up the cake tin and
bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be
set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a
rack to cool. Put in the refrigerator once it is no longer hot, and leave to set,
covered with plastic overnight. Let it lose its chill before unspringing the
cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and
syrup. When the chocolate has nearly melted, take off the heat and whisk it to a
smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on
its serving plate.