By William Baldie
Photography by Helena Willicott
I have this really amazing vanilla cheesecake recipe that is easy to mix and never ever results in anything less than pure, creamy perfection. I adjusted the recipe a little and added the one thing that could make this cheesecake even better – chocolate!
You don’t often find chocolate cheesecake available at cafs or tea rooms, well not where I’ve been, and when you actually do, it’s often incredibly dry and have a distinct bitter taste. Yep, over-baked cheesecake is not a pretty sight, nor a tasty one. Slightly under-baked cheesecake is always a better and more pleasant eating experience and it’s therefor crucial to remember this when trying your hand at cheesecake baking. Especially when it’s a chocolate cheesecake, as it’s tricky to tell if the cake is browning.
I baked the chocolate cheesecake in a large loose-bottomed ring the first time, and the second time made use of my friand tin. Individual cheesecakes are super quick to bake as you only require about a third of the baking time, then simply allow them to cool in the oven. Cheesecake also doesn’t need to much faffing when it comes to decorating – often a little sour cream and a few fresh berries will do the trick, but stewed or poached fruit can be just as delicious – if you have the time to prepare it.