If ever you’ve wanted to prepare a dessert that will not only taste great, but really look impressive too, then this cheesecake is something to try. It looks like a lot of effort, but it’s actually pretty straight forward.
I often make it in small individual tins when people come over – then it looks even more impressive! I love it when people “oooh” and “aaah” when they’re eating. It can’t be helped – I’m a people pleaser.
This cheesecake is baked, but it doesn’t contain any eggs. It’s mostly to cook the custard powder and cocoa powder that it needs to go into the oven. It’s so rich and extremely velvety. When baked in individual tins, then the baking temperature can be reduced quite substantially – about fifteen to twenty minutes.