–BASE–
280 g Dark Chocolate Digestive
-Biscuits –
; crumbled
70 g Finely Chopped Walnuts
95 g Butter
30 g Bitter Dark Chocolate; (for
-curls)
FILLING
3 Eggs; (Size 2)
210 g Caster Sugar
2 Lemons; (grated zest)
1 1/2 Lemon; (Juice)
1/2 ts Natural Vanilla Essence
425 g Mascarpone
TOPPING
150 ml Sour Cream
Nutmeg
Base
1. Melt all ingredients in a pan until mixed together. Press into the base
of a greased 10 inch flan tin. Chill in the freezer.
Filling
2. In a large bowl, whisk together the cheese, lemon and vanilla until it
forms a soft smooth floppy mixture.
3. Using the mixer, whisk the eggs and sugar together until they form a
thick trail which will stay on the surface.
4. Gently mix the egg mixture into the cheese mixture (i.e. light into
heavy) using a balloon whisk or spatula.
5. Stand the tin on a baking sheet. Pour onto the cheesecake base, filling
the tin right to the top.
6. Bake at 140?c for 30 minutes.
7. Whilst still warm, pour over the sour cream. The sour cream will set to
a smooth, glossy finish.
8. Grate a little nutmeg on top, and finish with some chocolate curls.
Yields
8 servings