Cheesecake is a great pudding option for New Year’s Eve because it’s rich and decadent.
It is also paired well with sparkling wine, especially a chocolate cheesecake, like Mary Berry’s recipe.
The recipe notes on BBC Good Food said: “Mary adds a swirl of cocoa to this baked chocolate cheesecake for an incredible dessert.”
It serves eight to 10 people, and bakes in just 30 minutes, perfect for a last-minute dessert.
It also requires using just seven ingredients, and you may even have some already in your home.
Ingredients:
For the base:
100g plain chocolate digestive biscuits, crushed
50g butter, melted
For the cheesecake:
150g dark chocolate, broken into pieces
700g full-fat soft cheese
225g caster sugar
Half a teaspoon of vanilla extract
Two large eggs
Method:
Start by preheating the oven to 160C and lightly grease a 20cm loose-bottomed cake tin or spring release tin.
Mix together the ingredients for the base and press into the prepared tin and set aside.
For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water, and cool slightly.
Measure the cheese into a large bowl, beating until soft before adding the sugar and beating again until mixed well.
Beat in the vanilla and then the eggs one at a time.
Spoon half the cheese mixture onto the biscuit crust whilst separating the spoonfuls and then add the melted chocolate to the remaining cheesecake mixture, stirring well.
Spoon this mixture in between the cheesecake already in the tin, then swirl to give a marbled effect.
Bake the cheesecake in the oven for around 30 minutes until puffy at the edges but still soft in the centre.
Turn off the oven but leave the cheesecake in the oven to cool.
Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife, serving straight away.
