Lemon And Chocolate Cheesecake With Chocolate And Walnut Base Recipe
Servings: 8
Ingredients
- 280 gm Dark Chocolate Digestive
- 70 gm Finely Minced Walnuts
- 95 gm Butter
- 30 gm Bitter Dark Chocolate, (for curls)
- 3 x Large eggs, (Size 2)
- 210 gm Caster Sugar
- 2 x Lemons, (grated zest)
- 1 1/2 x Lemon, (Juice)
- 1/2 tsp Natural Vanilla Essence
- 425 gm Mascarpone
- 150 ml Lowfat sour cream Nutmeg
Directions
- Base
- 1. Heat all ingredients in a pan till mixed together. Press into the base of a greased 10 inch flan tin. Refrigeratein the freezer.
- Filling
- 2. In a large bowl, whisk together the cheese, lemon and vanilla till it forms a soft smooth floppy mix.
- 3. Using the mixer, whisk the Large eggs and sugar together till they form a thick trail that will stay on the surface.
- 4. Gently mix the egg mix into the cheese mix (i.e. light into heavy) using a balloon whisk or possibly 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 min.
- 7. Whilst still hot, pour over the lowfat sour cream. The lowfat sour cream will set to a smooth, glossy finish.
- 8. Grate a little nutmeg on top, and finish with some chocolate curls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 287 | 89% |
| Total Fat 32.27g | 40% |
| Saturated Fat 17.17g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 265mg | 11% |
| Potassium 137mg | 4% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.33g | 2% |
| Protein 6.32g | 10% |
