I was going to bake a New York Cheesecake for my dad’s birthday but, well, that did not go to plan at all. I was left with a lot of cheesecake filling and had to improvise quickly – which, accidentally, made me create a pretty amazing cake.
As it was improvised, I obviously used what I had here. For a couple of the ingredients, I have also put alternatives which I will definitely try out next time!
For the chocolate sponge:
125g unsalted butter, at room temperature
125g caster sugar
1 sachet of vanilla sugar (alternatively, you can use the seeds of one vanilla pod)
175g plain flour
1 teaspoon baking powder
40ml milk of your choice
100g coffee flavoured chocolate (or chocolate of your choice with 2-3 tablespoons freshly brewed espresso)
2 tablespoons cacao powder (not the one you drink!)
For the cheesecake filling:
400g cream cheese
75g caster sugar
75g (whipping) cream
2 tablespoons vanilla pudding powder (like this one)
Pre-heat the oven to 175°C/350 F.
Lightly grease a cake tin and leave to one side. Then melt your chocolate and leave to one side, too.
Start by making the chocolate sponge.
In a bowl, mix the butter, sugar and vanilla sugar (or vanilla pod seeds) until smooth. Add the eggs one at a time, mixing really well in between. Sift your flour and baking powder in, then add the milk, melted chocolate and cacao powder. If you’re using freshly brewed espresso, add that in as well.
Now on to the cheesecake filling.
In a separate bowl, mix your cream cheese with the sugar.
In yet another separate bowl, beat the cream and vanilla pudding powder until stiff. Gently fold into the cream cheese mixture using a large spoon or a whisk.
Put 2/3 of your chocolate batter into the cake tin, then add the cheesecake filling. Top with the rest of the chocolate batter. Using a fork, swirl the two together until a pretty pattern has formed.
Bake for about 45 minutes or until a skewer comes out clean.
Leave to cool for an hour or so, then put in the fridge over night!