With Valentine’s Day fast approaching we asked trainee chef Jack Armstrong for a foolproof celebration three course menu. The recipes for Oysters and Rib Eye Steak with creamed leaks and triple cook chips are printed in the Jan/Feb issue (3), which just leaves pudding....
125g melted butter
250g Bourbon biscuits
200g full fat cream cheese
400g mascarpone cheese
75g golden caster sugar
40g cocoa powder
100g 75% melted chocolate
Grease a 20cm cake tin. To make the base, crush the Bourbon biscuits in a bowl, pour over the melted butter, mix well and press into the base of the cake tin. Leave in the fridge for at least half an hour.
To make the filling put both cheeses and the sugar in a food processer and blend. Then add the eggs one by one, followed by the cocoa powder and finally the melted chocolate, keep mixing into fully combined.
Remove the base from the fridge and spoon over the filling keeping it level. Bake in a pre heated oven at 170°c for 50 minutes or until the cake only has a slight wobble in the middle. Turn off the oven and allow the cheesecake to cool for an hour inside with the door shut. Remove and place in the fridge for at least 3 hours. Once cooled remove from the cake tin and dust with a little cocoa powder.