 Preheat over to 180C. Put the kettle on to boil. Line the inside of a 20cm springform tin with greaseproof paper. Line the outside of the tin with two squares of foil.
Ingredients
125g plain chocolate biscuits
50g very very soft or melted unsalted butter
500g cream cheese
150g golden caster sugar
3 large eggs
3 large egg yolks
175ml sour cream
1/2 - 1 tsp lime juice (to taste)
150g plain chocolate, melted
Method
- Process the biscuits and butter together and press into the button of the tin, then place the tin into the fridge until the filling is ready.
- Beat the cream cheese until smooth, and then mix in the sugar. Add the eggs and yolks, one by one, beating after each addition. Pour in the sour cream and lime juice and beat until smooth and creamy. Gently fold in the melted chocolate - the cheesecake should appear marbled, so don't combine fully.
- Stand the tin in a roasting dish and fill it with the mixture. Pour hot water from the recently boiled kettle into the roasting tray; it should come 2-3cm up the side of the tin. Place in the oven to cook for 1 hour.
- When the cheesecake is ready, it should have browned a little on the edges and the centre should be just set on top, with a hint of a wobble underneath. Remove the cake tin and tear away the foil. Sit on a rack to cool, then refrigerate before unmoulding and allowing it to return to room temperature. When the cheesecake is ready, it should have browned a little on the edges and the centre should be just set on top, with a hint of a wobble underneath. Remove the cake tin and tear away the foil. Sit on a rack to cool, then refrigerate before unmoulding and allowing it to return to room temperature.
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