Prep 20 mins
Cook 25 mins
James Martin is a master at dessert & here is another one of his creations - can you see why he's one of my favourite chefs? This recipe is for one individual cheesecake but can easily multiply the ingredients.
For the cheesecake
- butter, for greasing
- 140 g cream cheese
- 3 tablespoons icing sugar
- 1 tablespoon cocoa powder
- 50 ml double cream, whipped until soft peaks are formed when the whisk is removed
- 3 digestive biscuits, crushed
- 55 g dark chocolate, grated
- 1 orange, peeled, segmented
- 1 sprig of fresh mint
For the creme anglaise
- 200 ml milk
- 150 ml double cream
- 3 free-range egg yolks
- 85 g caster sugar
- 3 cardamom pods, lightly crushed
- 1 vanilla pod, split, seeds scraped out
For the spun sugar
- 30 g caster sugar
- Grease a 10cm/4in chefs' ring with butter and place onto a plate.
- Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
- Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
- Smooth over the top and sprinkle the chocolate over.
- Carefully remove the ring and top with the orange segments and mint.
- For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
- In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
- Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
- Strain the mixture through a sieve into a bowl and allow to cool.
- For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
- Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.