chocolate cheesecake and I'm gonna show you how to present that in a couple of different

ways. This is one of the oldest recipes in my recipe file. I wrote it out when I was

about 7 years old from my neighbors house when I went there and she made this amazing

chocolate cheesecake.

So to start with you need to choose a container and line it with non-stick baking paper. I

like to just put two staples in it, right at the very top, not down the bottom because

you don't want them to go in the food and then a circle of paper down the bottom. Choose

a deep container because I like the cheesecakes to look tall.

For a printable copy of the recipes with all the quantities just go the website, there's

a link just below in the description.

You'll need some biscuits and put them in a plastic bag and then just gently roll them

with a rolling pin to crush them. In a bowl place your chocolate and just melt that in

the microwave and then stir in the Nutella into your melted chocolate, then tip in your

biscuit crumbs that you crushed earlier. Stir them all together and then what we're going

to do is pour that into our already lined container and that will make a very chocolatey

base for our cheese cake. Just spread it out. I like to give a little bang on the bench

just to make it level and even, so you get that nice even edge. Put that in the fridge

while we move on to the next step.

Next we want to put our gelatin in a cold water. Just sprinkle it over the top of cold

water and we're gonna leave that to sit and the gelatin will swell up while it's sitting

there and absorbing all of that water, and then when we're ready to use it we'll heat

it up to melt it.

Put your cream cheese in a mixing bowl and turn it on and leave that to keep beating.

While that's beating, melt your chocolate in a microwave, then add your sugar, your

egg yolks and the chocolate that we've just melted, pour it in, and then beat that up

until it's smooth and it's starting to look chocolaty delicious already.

I get quite a few questions about cream, doesn't matter if it's thick cream or pure cream,

just look at the back it should be about 35% fat so if it's 35 grams per 100 fat and then

just put it in your mixing bowl with electric mixers and beat it until you get nice soft

peaks. You don't wanna over mix it or you'll get butter. We also need to whip our egg whites

until we get nice soft peaks in those as well.

Now our gelatin has swollen and absorbed the water. Now put it in the microwave until it

is liquidy and there are no lumps at all. Now tip that into your cheese cake mixture

and beat it well. Then we are going to fold in our egg whites using a spatula.

To fold you just go around the edge or down to the bottom and then turn it over like you're

folding over a piece of paper it's a bit different to stirring. If you stir it you gonna get

rid of all the air that even incorporated to the egg white, so around and fold it over.

Then the same again with your whipped cream. Add that in and fold it in into your mixture.

Going around and over until it's combined and looking absolutely beautiful.

Then we are going to pour that into our lined container and put that container in the freezer

and allow it to freeze solid.

To make your round cheesecakes, you need to fill two half sphere silicon moulds and place

them in the freezer also. To top it off now that our cheesecake is frozen, we're going

to pour chocolate glaze over the top. You could use ganache or you could use whipped

cream if you don't want another chocolate layer but I like the real glossy sheen on

the chocolate glaze and then again place it back in the freezer to set.

With your chocolate spheres you need to fill any gap that you have between them. To do

that just take a little bit of cheese cake mixture and heat it up in the microwave so

that you can melt it down and fill any gaps that you have there.

Then we're going to place the whole sphere inside a bowl of chocolate glaze and cover

it over. Using two forks one on either side you wanna gently lift it out, and I'm placing

it on top of an upturned medicine measuring cup. So something smaller than the sphere

so that you have that nice chocolate glaze going the whole way around.

Take your frozen cheesecake, gently push on the sides and ease it out of the container.

Then once you've done that you need to peel your paper off the base then stand it up on

the plate or platter that you're going to be serving it on. And undo the staples at

the top and peel it off around your cheese cake.

Make sure you know where both those staples went so that they don't accidentally go into

someone's plated desert, as that would not be good. And you should have a beautiful looking

cheesecake. But to finish it off, we'd like to put some chocolate decorations on top.

Place some tempered chocolate in a Ziploc bag. If you are not sure what tempered chocolate

is just click on the link. Then using the back of a tea spoon drag it through the chocolate

just to make a long tail.

For your sphere cheesecake, take a spoonful of you biscuit crumbs and place it on the

plate. Gently lift up your chocolate cheesecake and place it onto the plate. Again I'm just

using two forks so that I can steady it on one side. Then I've got some raspberry sauce

that I'm using here. Just placing dots of it on the plate of increasing size. Chocolate

decorations have been in the fridge and are set. Peel one off and place it on top. And

that is our plated chocolate cheese cake sphere.

For our tall cheesecake take the same chocolates decoration and just place them around the

edge.