Baked chocolate & clementine cheesecake
Easy-to-make dessert with a chocolate meets clementine combination.
- Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 23cm round springform tin with a little melted butter and line with baking parchment.
- Crush the biscuits and mix with the melted butter. Press into the base of the tin and let set in the fridge.
- Meanwhile, gently melt the chocolate and chocolate thins together. Put the sugar, soft cheese, mascarpone and eggs in a mixing bowl and pour in the melted chocolate. Beat well with a spoon. Gently tap the bowl on the work surface to remove air bubbles.
- Pour onto the biscuit base and decorate with the clementine slices. Place the tin on a baking sheet and bake for 1 hour, until set. Turn off the oven and leave to cool with the door ajar. Chill until ready to serve.
Cook’s tip: This is delicious served with half-fat crème fraîche by Sainsbury’s.
For a really quick and easy chocolate sponge recipe, Sally Mansfield’s Mini microwaveable puds are hard to beat