Full question
Hello. I think it's been a while since Nigella created the Chocolate Cheesecake recipe, however I've only seen it for the first time recently on TV. But I need your help. I've tried to make it but when I put the melted chocolate into the other ingredients, it immediately became solid, in little strings, and it didn't mix in. I believe it was still too hot? The finished cheesecake is white, with little spots of brown, from the chocolate, but I hope it tastes good! I wonder if you could give me some advice for the next time? Thank you very much!
Our answer
Nigella's Chocolate Cheesecake (from FEAST) is a baked cheesecake that is served with a dark chocolate glaze. The cheeecake batter includes melted chocolate, bolstered by some cocoa powder.
We suspect that the chocolate itself was not too hot but that the rest of the cheesecake batter ingredients were too cold. If the cream cheese is fridge cold, along with the sour cream and the eggs then the batter could still be quite chilly even after it has been mixed for a few minutes. If you pour warm melted chocolate into a cold mixture then the chocolate will solidify quickly and form thin strings. Unfortunately it is then almost impossible to mix the chocolate fully into the cheesecake batter. Nigella usually recommends that all ingredients for baking should be at room temperature. We suggest that you take the cheesecake ingredients out of the fridge about an hour before you intend to make the cheesecake, so that they all come up to room temperature. Using room temperature ingredients will also help the cheesecake to have a smooth, voluptuous texture once baked.
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