As Dom had honoured me by getting to pick the special number, I thought I really ought to try and do this challenge without cheating. NOT, I hasten to add, that I normally cheat; I've just interpreted the challenge to refer to my chocolate cook books only. But not this time, I was going to be intrepid and include all of my many cookbooks scattered around the house, open a page randomly and then take the first chocolate recipe that followed from the page I landed on. If, I reasoned, I got a book that had, god forbid, no chocolate recipes, I would move on to the next book.
Hoist by my own petard. No. 17 for me was Low-Carb Vegetarian by Celia Brooks Brown. Being a bit of a carb junkie, this book has been languishing on my shelves for many years largely unused. And what I got was something that sounded really quite strange - chocolate marzipan cheesecake. It doesn't seem like an obvious match made in heaven, but I love marzipan, I love cheesecake, so why not?
Reading through the recipe, I was rather dubious about a couple of things, both revolving around a loose-based cake tin. As some of you know, I'm a big fan of silcone moulds which has really made baking life sooooo much easier. I used to be put off by having to line tins, it just seemed one step too far. Now I don't even think about it - not very often anyway. Cheesecake I felt really couldn't be done in a silicone mould so I'd have to chance it using the stated tin. Firstly it didn't say anything about greasing or lining the tin, so I hoped that only greasing it would be OK. Secondly, I was worried that the butter would just melt and leak out all over the oven. I did prepare for this eventuality by putting the tin on a baking tray just in case.
This is how I made my first ever baked cheesecake:
- Melted 50g unsalted butter in a medium sized pan.
- Added 100g ground almonds, 2 tbsp Rapadura (my chosen sweetener), a pinch of Himalayan pink salt and a couple of drops of almond extract.
- Mixed together than pressed down into a buttered 20" round loose-based cake tin.
- Placed in the fridge to set.
- Melted 150g Green&Black's dark 72% cooks' chocolate in a bowl over hot water and left to cool a little.
- Threw 250g mascarpone, 250g cream cheese, 2 duck eggs and 6 level tbsp of Rapadura (my chosen sweetener) into a bowl and beat with electric beaters until all combined.
- Beat in the melted chocolate.
- Spooned the mixture over the marzipan and levelled the top.
- Baked at 150C for 50 minutes.
Having heard so many horror stories about baked cheesecakes, I am really thrilled how well this turned out - what are a few fissures between friends anyway?
Caroline Makes this month, but alternates with Ros of The more than occasional baker.