Baked Bar-One Cheesecake

This week I just had to share this recipe with you. I am overall not a fan of a baked cheesecake but this recipe is just so divine; I would happily sell my grandmother for a slice. It’s based on the original plain old Ney York Cheesecake with this gorgeous addition of loads of bar one’s and then a melted bar one ganache topping. Heaven I tell you! Try this and if you don’t like it, email me so I can book you for a therapy session with great psychiatrist. All the ingredients do cost a penny but I guarantee you it’s worth breaking the bank for this one.

Baked Bar-One Cheesecake

You’ll Need:

Crust

2 x Packets of Chocolate Romany Creams

250g Unsalted Butter – melted

20g Cacao

2Tbsp of Icing Sugar

Filling

4 Tubs of Cream Cheese – 250g tubs

200ml Sour Cream

200g White Sugar

15ml Vanilla Paste – essence will work just fine

4 x Whole Eggs

1 x Large Egg Yolk

2Tbsp of Corn Starch – mazina

6 x Bar one’s – cut into thin slices

Topping

4 x Large Bar one’s

150ml Fresh Cream

Method:

Pre-heat the oven to 180 ͦC. Place the Romany creams in a food processor and blitz to fine crumbs, add the sugar and cacao and pulse 3 times. Pour everything into a mixing bowl and pour over the melted butter. If it feels to dry add a touch more butter. Take a large spring form cake tin and spray well with non-stick spray. Start by pressing the fine crust mixture into the tin and all the way up the sides about 5mm thick. Bake for 10min, remove it and set aside to cool.  Now turn the oven to 200 ͦC. For the filling, with an electric mixer whisk the cream cheese, sugar and sour cream till smooth, sieve in the corn starch and mix till incorporated. Now add the vanilla and eggs and whisk on high for 4 -5 minutes till smooth and velvety. With a spatula fold in the chopped bar one’s gently, then spread the filling evenly into the cooled base. Bake for 10 min @ 200 ͦC before turning the oven down to 110 ͦC and bake for a further 25 -30 min. Turn the oven off and leave the oven door ajar till the cheesecake is cooled about an hour. Take out the cheese cake and let it cool to room temperature before placing it in the refrigerator. For the topping, finely chop the bar one’s and place it in a mixing bowl. Heat the cream to simmering point and pour the cream over the finely chopped chocolate. Stir till smooth and glossy (if you find all the chocolate isn’t melted pop the bowl into the microwave and nuke it for a few seconds till everything is melted and smooth). Cool slightly, as it cools it will thicken then spread it out over the top of the cheesecake. Pop it back into the refrigerator for no less than 6 – 8 hours before unmoulding the tin and slicing it.

NOTE: Additional pieces of fudge can be added or replace the bar one with nougat if you like and give it a marshmallow finish on top.