INGREDIENTS

INSTRUCTIONS

FOR THE BASE
FOR THE FILLING
To make the base, whizz all the ingredients for the base together in a food
processor until the mixture resembles breadcrumbs. Alternatively, cut the
butter into the flour and icing sugar with a knife, then rub in with your
fingertips until it reaches the breadcrumb stage. Press this mixture round
the base of a 20-22.5 cm (8-9 inch) flan dish. Chill the flan in the fridge
for 30 minutes then bake in the oven pre-heated to 180 deg C (350 deg F/Gas
Mark 4), or the bottom right oven of a four-door Aga, for 25-30 minutes,
until the pastry is pale golden brown. Remove from the oven, and leave to
cool while you make the filling. Put the cream cheese into a blender or
food processor and whizz, gradually adding the sugar, then the vanilla
essence, cocoa, 2 whole eggs and 2 egg yolks. Blend until smooth.
Alternatively, mix all the ingredients very thoroughly in a bowl. Whisk the
remaining 2 egg whites until they are stiff, and, using a large metal
spoon, fold them quickly and thoroughly through the chocolate mixture. Pour
into the cooked pastry shell, and bake in the oven pre-heated to 180.C
(350.F/Gas Mark 4), or the bottom right oven of a four-door Aga, for 35-40
minutes, until set. Dust with icing sugar to serve.
(From Lady Macdonald's Chocolate Book)
You can eat this cheesecake cold, but it is much nicer hot - it keeps warm
very satisfactorily for 20 minutes or so in a low oven.
Recipe by: Jonathan Griffiths <jgriffiths@cix.compulink.co.uk>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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