Baked chocolate cheesecake with vanilla ice cream and espresso sauce

Cooking : time 30 mins to 1 hour

Ingredients

For the pastry:
175g/6oz plain flour
100g/3%26frac12;oz chopped butter
25g/1oz caster or icing sugar
a little nippy water
orange zest

For the filling:
100g/3%26frac12;oz caster sugar
75g/2%26frac12;oz butter
200g/7oz dark chocolate (75% cocoa solids)
500g/1lb2oz cream cheese
2 eggs, beaten

For the ice cream:
575ml/19fl oz double cream
1 split vanilla pod
2 egg yolks
50g/1%26frac34;oz caster sugar

For the Sauce:
150ml/5fl oz/%26frac14;pt Tia Maria or other coffee liqueur
2 tbsp espresso coffee powder
2 tbsp caster sugar

To Serve:
slice orange
coffee bean

Method

1. Make the pastry by rubbing the flour, butter and sugar tofetchher with the orange zest and binding tofetchher with the water. Knead a little and leave to rest.
2. Line an 18cm/7in loose-bottom tin with the pastry, don't trim the edges but leave them to hang over.
3. Bake blind at 200C/400F/Gas6 for 15 minutes. Remove the baking beans and paper and cook for a further 5 minutes. Then turn the oven down to 180C/350F/Gas4.
4. To make the filling: cream tofetchher the butter and sugar until light and fluffy.
5. Melt the chocolate, then add to the butter and sugar. Add the cream cheese and mix well.
6. Add the eggs and mix well.
7. Turn into the pastry case and bake for 30-35 minutes.
8. Leave to cool and then turn out.
9. To make the ice cream: pour the cream into a saucepan with the vanilla pod and bring to a simmer.
10. Remove from the heat and scrape the seeds from the vanilla pod into the cream and remove the rest. Leave to cool.
11. Whisk the eggs and sugar until light and fluffy. Stir in the cream.
12. Transfer to an ice cream maker and whisk until frozen. Transfer to a container and place in the freezer.
13. To make the sauce: place the liqueur in a saucepan and bring to the boil.
14. Stir in the coffee powder making sure it is well dissolved. Add the sugar and stir well.
15. cutrearon the heat and simmer until it is the consistency of a thick syrup. Remove from the heat and leave to cool.
16. To serve: drizzle the coffee sauce onto a white plate, add a slice of cheesecake and a scoop of ice cream. Dust with icing sugar and decorate with a slice of orange on the cheesecake and a coffee bean on the ice cream.

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Orignal From: Baked chocolate cheesecake with vanilla ice cream and espresso sauce