Chocolate & Spice
Spiced Chocolate Cashew Cheesecake!! I am guessing this may cause a bit of a marmite response! Do you like chocolate? I like chocolate! I don’t eat it everyday but every once in a while I’ll come across a particular type of chocolate that is just the smoothest and most bitter (I LOVE dark chocolate) there is and I could eat the whole bar in one sitting. What about spices…Do you like spices? I do and I definitely eat these everyday in various guises. So it wasn’t a huge step for me to play with these 2 ingredients and combine them into a truly wonderful rich and decadent Spiced Chocolate Cashew Cheesecake that you know, is so totally and utterly naughty but you cannot stop eating. You are either going to love the idea or hate it, but don’t knock it until you’ve tried it!!
Playing in the kitchen and trying to mix my Sri Lankan spices with everyday foods (usually what is left in my fridge) is a past time I greatly enjoy. Some of the meals you end up producing can be amazing. The thing is, to remember to make a note of all the ingredients you use so that you can recreate it at a later date. The number of times I have cooked a meal and forgotten to write down the recipe is more often than I care to mention. Very frustrating but this time I remembered to note down what I was doing and thank goodness I did because this is one Spiced Chocolate Cashew Cheesecake that is too good not to share! It follows the same basic recipe of most cheesecakes but has that added Sri Lankan Spice twist!
Time to Prepare Spiced Chocolate Cashew Cheesecake
Preparation & ‘Making’ Time – 15-20 mins + 4hrs chill time
250g plain digestive biscuits 75g unsalted butter (room temperature) 400g jar of chocolate spread. Can use Nutella or any supermarket own brand. 100g chopped cashew nuts (I gave mine a battering in the pestle & mortar) 4-5 whole cardamom (remove the inner seeds and pulverise) or can use a pinch – 1/4 tsp cardamom powder 500g plain cream cheese (room temperature) 50g icing sugar 20″ springform tin
Time to make Spiced Chocolate Cashew Cheesecake
1. Place your digestive biscuits in a food processor along with the butter and 1 tbs chocolate spread. Blitz them up until the mixture starts to bind together. Add 25g of the cashew nuts and pulverised cardamom seeds and continue to blend until you have a mixture that looks like sand.
3. In another bowl, whisk together the cream cheese and icing sugar until smooth. Add in the remaining chocolate spread (a bendy spatula comes in quite handy here to make sure you get it all out of the jar) and continue to mix until fully combined.
4. Get your biscuit base back out the fridge and smooth the cream cheese and chocolate mix over the top. Sprinkle the remaining cashew nuts on top (I lightly toasted mine in a frying pan) and put it back in the fridge. Leave to chill for at least 4 hours. 5. For a perfect treat, remove your Spiced Chocolate Cashew Cheesecake from the fridge and the springform tin, slice, plate and serve immediately!
Optional and Super Tasty
*Add 5-6 tbs From Dorset With Love ‘s amazing Passion Fruit Curd. I smoothed this onto the biscuit base before adding the chocolate cream cheese layer. A hidden tasty zing that works perfectly with the cardamom and chocolate. *You could try salted cashew nuts instead of plain ones. We tried it in the Hari Hari household and it got a resounding thumbs up! Hazelnuts, walnuts etc would work too! *Replace the cardamom with cinnamon, vanilla or ginger for a different flavour.
Cutting the Spiced Chocolate Cashew Cheesecake can sometimes be a little messy. To help achieve smooth, clean cut slices, place your knife in cold water, wipe and then slice. Repeat this with each cut to avoid any gloopiness and bits sticking to the knife.