Lindt Blueberry Chocolate Cheesecake Recipe

 

Lindt Blueberry Chocolate Cheesecake Recipe

 

A cheesecake with two delectable layers: rich chocolate cheesecake flavoured with Lindt Excellence Blueberry Intense, and the plain top-half laced with fresh blueberries. Delectable! This cake is best prepared a day ahead of when you intend to serve it. It will give the cake sufficient time to settle and will be much easier to cut. Serve it a room temperature with some rich chocolate sauce on the side.' Thomas Schnetzler.

Serves 10. Preparation time approximately 25 minutes, baking time approximately 60 minutes

 

Ingredients

 

Base

200g plain shortbread biscuits or spiced biscuits

50g Lindt Excellence Blueberry Intense or 70% Cocoa

100g cream cheese

Cheesecake

500g cream cheese

100g ricotta cheese

150g cream

120g caster sugar

1 lemon, zest only

2 eggs

1 egg yolk

2 tbsp plain flour

Pinch of sea salt

250g Lindt Excellence Blueberry Intense

250g blueberries, fresh or frozen

 

Method

 

Base

Grease and line a 20 cm square baking tray. Preheat oven to 150°C.

Blend biscuits and 50g of chocolate in a food processor, and pulse until the mixture resembles fine breadcrumbs.

In a mixing bowl, soften 100g of cream cheese with a wooden spoon and stir in the biscuit mixture. Spread evenly over the base of the baking tray. Smooth out with the back of a wet spoon, and place in the fridge to cool.

Cheesecake

For the cheesecake mixture, use an electric mixer with a paddle attachment on low speed to soften the cream cheese, scraping down the sides to avoid lumps. Add ricotta, lemon zest, caster sugar and plain flour. Mix until smooth, add eggs and salt, scraping down the sides.

Now gently melt the chocolate.*

Place half the cheesecake mixture into a large bowl and stir through the melted chocolate until smooth, then pour onto the biscuit base and smooth with a palate knife. Gently top the chocolate mixture with the remaining cheesecake mix and create a smooth surface. Then evenly distribute the blueberries on top of the cheesecake.

Place the cake tin in a large, deep baking tray and place in the preheated oven. Carefully fill the baking tray with hot water to halfway up the cake tin to ensure even and gentle baking. Bake for approximately 60 minutes. The cheesecake is ready when firm around the edges, yet still with a slight wobble in the centre. Remove from the oven and gently cool at room temperature.

Once cool, place cheesecake in the fridge to set fully, preferably overnight.

Cut into 10 portions and serve at room temperature with some rich chocolate sauce on the side.

Maitre Tip: To cut cheesecake like a professional, rinse a large chef's knife with hot water and repeat after each cut.

*Visit www.lindt.com to view -How to melt Lindt Chocolate' video.

Recipe by Thomas Schetzler, Lindt Maitre Chcolatier