Assam Tea, Dark Chocolate and Pumpkin Cheesecake

Recipe Difficulty: Hard
Difficulty: Hard

Ingredients

Chocolate pecan crust:

  • 142g (5 oz) pecan pieces
  • Dark chocolate biscuits
  • 1 teaspoon melted butter, unsalted

Assam Tea & Chocolate cheesecake:

  • 227g (8 oz) plain chocolate
  • 56ml (1.9 oz) Madura Assam tea
  • 340g (12 oz) softened cream cheese
  • 170g (6 oz) caster sugar
  • ½ teaspoon salt
  • 3 eggs
  • 1 teaspoon pure vanilla

Pumpkin cheesecake:

  • 2 teaspoon melted butter
  • 454g (16 oz) softened cream cheese
  • 170g (6 oz) caster sugar
  • 2 tablespoon plain flour
  • ½ teaspoon salt
  • 3 eggs
  • 1 teaspoon pure vanilla
  • 227g (8 oz) pumpkin puree
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves

Extras:

  • Plain chocolate ganache

Method

Chocolate pecan crust:

  1. Base Roast of nuts and blend with biscuits, line cake tins with melted butter and press and even layer into chocolate tin.

Assam Tea & Chocolate Cheesecake:

  1. Melt chocolate and Assam tea together over a Bain Marie until smooth, and set a side, add softened cream cheese, sugar and salt to a separate bowl and mix with electric mixer.
  2. Add eggs one at a time mixing slowly, and then add vanilla.
  3. Add the melted chocolate to the base mixture and mix carefully then pour into tins.

Pumpkin Cheesecake:

  1. Line another tin with greaseproof paper; place softened cream cheese, sugar, flour and salt into a mixer beat for 2 minutes.
  2. Add eggs one at a time, and then add vanilla.
  3. Finally add pumpkin and spices and beat 20 seconds the pour into cake tins.

Layering and Finishing:

  1. Place both cheesecakes into a water bath and place into an oven 150°C (300°F) for 1 hour and 10 minutes.
  2. Take out of oven and allow to cool to room temp and then place the chocolate cheesecake into the fridge leaving the pumpkin one out.
  3. Once cooled spread and even layer of ganache onto the chocolate cheesecake and place the pumpkin cheesecake on top and allow to set.
  4. Then heat the tin around with a towel to release the cheesecake and spread sides with ganache and with the leftover biscuit coat the sides, allow to set before cutting.