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Chocolate Cheesecake - baked
A delicious, rich cheesecake.
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7 oz/210gr Ginger Snap Biscuits (if you can find some which include pieces of stem ginger, even better)
2 oz/60gr Butter
6 oz/180gr good-quality Plain Chocolate - try to find one with Cocoa Solids of over 60%
Pre-heat the oven to 180C/350F/Gas 4.
Line the bottom of the cake tin with bakewell/silicon paper.
Chop the ginger biscuits into very small pieces (but not dust) in a food processor. Or put them in a plastic bag and break them up into very small pieces with a rolling pin.
Tip the crumbs into a big bowl and mix in the butter evenly.
Spread this mixture evenly over the bottom of the cake tin, pressing it down with the back of a wooden spoon.
Melt the chocolate in a bowl over a pan of hot water, then set it aside.
Put the mascarpone, sugar and cornflour in a large bowl and beat with a whisk until smooth.
Whisk in the slightly-cooled chocolate and the eggs, then spoon the mixture into the cake tin. Gently shake to smooth the mixture.
Bake the cheesecake for 60 minutes, then turn off the oven and leave it to cool with the oven door open. Remove from the oven. It will still be wobbly, but will firm up as it cools.
Chill until ready to serve - then dust with cocoa powder.