Gordon's cheesecake

Recipe uploaded by

Gordon Ramsay

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Recipe by Gordon Ramsay

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1. Video tutorial: Melting chocolate

1. For the base, crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill.
2. For the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream and crème fraîche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don't chill it.
3. For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail.
4. Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don't be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.

PER SERVING

896 kcalories, protein 7.1g, carbohydrate 50.4g, fat 75.5 g, saturated fat 43.6g, fibre 1g, salt 0.94 g

Latest comments and suggestions

• Cafreb

  26 August 2009

  Cafreb rated and commented on this recipe

  

  I thought this looked lovely. When making it I tasted the cheese mixture - um lovely with the lemon and vanilla seeds. But some how the chocolate didn't add to it and it didn't quite get the wow factor I expected. Maybe chocolate cheesecakes don't work. I may try it again but put fruit in the layers instead.

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• Pam

  07 September 2009

  Pam commented on this recipe

  This is one of the best cheesecakes I have made. All the family love it - light but yummy. Made at Christmas last year and also for a recent family buffet.

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• Louise

  07 September 2009

  Louise commented on this recipe

  Cafreb-If you're not quite ready to give up on chocolate cheesecakes, try Nigellas from Domestic Goddess- wonderful!!

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Ingredients

• 175g caster sugar
• 450g soft cream cheese
• 1 vanilla pod
• 75ml lemon juice
• 175g crème fraîche
• 475ml double cream

SWIRL

• 150g dark chocolate
• 150g double cream

BASE

• 8 digestive biscuits
• 25g melted butter

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Ingredients

• 175g caster sugar
• 450g soft cream cheese
• 1 vanilla pod
• 75ml lemon juice
• 175g crème fraîche
• 475ml double cream

SWIRL

• 150g dark chocolate
• 150g double cream

BASE

• 8 digestive biscuits
• 25g melted butter

PER SERVING

896 kcalories, protein 7.1g, carbohydrate 50.4g, fat 75.5 g, saturated fat 43.6g, fibre 1g, salt 0.94 g

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