Lemon And Chocolate Cheesecake With Chocolate & Walnut Ba

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Dessert	8	Servings

INGREDIENTS

280	g	Dark Chocolate Digestive
		Biscuits –
		crumbled
70	g	Finely Chopped Walnuts
95	g	Butter
30	g	Bitter Dark Chocolate, for
		curls
3		Eggs, Size 2
210	g	Caster Sugar
2		Lemons, grated zest
1 1/2		Lemon, Juice
1/2	t	Natural Vanilla Essence
425	g	Mascarpone
150		Sour Cream
		Nutmeg

INSTRUCTIONS

Base  Melt all ingredients in a pan until mixed together. Press into
the  base of a greased 10 inch flan tin. Chill in the freezer.  Filling
2. In a large bowl, whisk together the cheese, lemon and vanilla  until
it forms a soft smooth floppy mixture.  3. Using the mixer, whisk the
eggs and sugar together until they form  a thick trail which will stay
on the surface.  4. Gently mix the egg mixture into the cheese mixture
(i.e. light into  heavy) using a balloon whisk or spatula.  5. Stand
the tin on a baking sheet. Pour onto the cheesecake base,  filling the
tin right to the top.  6. Bake at 140Â°c for 30 minutes.  7. Whilst
still warm, pour over the sour cream. The sour cream will  set to a
smooth, glossy finish.  8. Grate a little nutmeg on top, and finish
with some chocolate curls.  Converted by MC_Buster.  NOTES : Chef:Tessa
Bramley  Converted by MM_Buster v2.0l.

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