Spiced Cheesecake with Chocolate Glaze
Spiced Cheesecake with Chocolate Glaze
Silky, creamy and decadently rich, our Spiced Cheesecake with Chocolate Glaze is guaranteed to be the star of any dinner party! The baked cheesecake filling is enhanced with tawny port and mixed spice, all contained in a crisp, buttery shortcrust pastry base and topped with a bittersweet dark chocolate and golden syrup glaze.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Serves: 8-12
- Skill Level: intermediate
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Ingredients
- 1 (400g packet) Carême All Butter Shortcrust Pastry, defrosted
- 150g cherry jam.
- For the cheesecake filling
- 140ml pouring cream
- 250g cream cheese
- 120g caster sugar
- 3 eggs (min 55g each)
- 60ml tawny port (or PX, Muscat, Tokay)
- 1 tsp mixed spice
- 1 tsp vanilla.
- For the chocolate glaze
- 65g dark chocolate, broken into pieces
- 80g pouring cream
- 20g vegetable oil
- 15g hot water
- 15g golden syrup.
Method
- Preheat oven to 180°C fan-forced (200°C conventional).
- Brush the base of a 22cm loose bottomed tart tin with butter, then line with baking paper. Unroll the defrosted pastry. Place onto a lightly floured bench and cut a 27cm circle.
- Line the tart tin with pastry, gently pushing the pastry into the sides of the tin to remove any air pockets between the base and sides. Trim pastry to sit flush with tin, then line with foil, gently pushing it into the tin to create a flat surface.
- Fill with rice (or baking weights) to the top of the tin.
- Place in the oven to bake for 30 minutes. Check that the sides of the shell are golden, then carefully remove the foil and weights. Place back into the oven for 10 minutes to ensure base of shell cooks evenly.
- Turn oven down to 140°C fan-forced (see next steps).
- Place all cheesecake filling ingredients into a food processor and blend until smooth and completely combined.
- Spread the jam* over the base of the cooked tart shell, then pour the cream cheese filling over the jam, stopping 0.5cm from the top of the tart shell.
- Place into the oven and bake at 140°C fan-forced for 45-50 minutes. When ready, there should be a very slightly wobble to the tart. Remove from oven and set aside to cool.
- While the tart is baking, you can prepare the chocolate glaze.
- Using a bain-marie (a glass bowl over simmering water in a saucepan), place all ingredients into the bowl and whisk together until smooth. Remove from heat and set aside until cool to the touch.
- Pour the glaze over the top of the cheesecake filling and set aside in the fridge to chill for 45 minutes to 1 hour.
Notes
- *If your jam is a bit lumpy, heat it and pass it through a sieve
- You can make pastry up to two days ahead and store in airtight container on bench
- You can make Chantilly cream day of event and refrigerate it until ready to serve.
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