Well we can’t all be good all of the time!!!
Makes 8 greedy portions (or 12 if you have self-discipline) in a 7-inch round tin. I line mine, and a springform or loose base helps, but it’s not essential.
Base (make without for gluten-free)
115g / 4 oz chocolate bourbon biscuits
58g / 2 oz butter
200g / 7 oz cream cheese
50ml / 1¾ oz double cream
60g / 2¼ oz caster sugar
5 bl / 1 tsp vanilla essence
150g / 5¼ oz chocolate (something with around 70 cocoa solids is ideal)
120 ml / 4 ¼ fl oz blackcurrant jelly
To make the cheesecake base (if required – you can make it without)
1. Grease the base of the tin and chill. Or use a greaseproof paper liner.
2. Crush the biscuits filling and all to fine crumbs in a food processor or use a clean sealed plastic bag and bash it with a rolling pin
3. Mix thoroughly with the melted butter and press into the base rounding up slightly at the sides.
4. Place the base in the fridge to chill while you make the cheesecake itself.
To make the cheesecake filling
1. Bring the cream cheese and double cream to room temperature by standing it outside the fridge for at least an hour.
2. Preheat the oven to 130C / 260F / Gas Mark 1.
3. Melt the chocolate gently in a heatproof bowl over a pan of gently simmering water.
4. Beat the cream cheese and double cream until smooth with an electric handmixer.
5. Add the sugar and vanilla and beat again until smooth.
6. Add the egg to the cream cheese mixture beating well after each addition.
7. Mix the melted chocolate into the filling and pour into the chilled base.
8. Bake the cheesecake for 35-40 minutes until the side is set but the centre remains soft.
9. Turn the oven off, leave the door slightly open and wait until the cheesecake is completely cool before removing from the oven (about 2 hours). This step will prevent it from cracking.
10. Place the cheesecake in the fridge and chill for at least 2 hours.
To make the cheesecake topping (if you want to)
1. Gently melt about 120 ml of blackcurrant jelly (or whatever else takes your fancy…) in a pan or in the microwave and pour gently over the cheesecake spreading it evenly with the back of a spoon.
2. Put back in the fridge to set for at least 30 minutes.
3. The cheesecake will keep for about 3 days in the fridge. The flavours and texture will actually mellow a bit.
Serve with cream, fresh berries, or just a good DVD!