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James Martin’s Decadent Chocolate Cheesecake with Cardamom Crème Anglaise

The memory is etched in my mind: a tiny bistro in the heart of London, the air thick with the aroma of freshly baked bread and roasting coffee. I was a young, wide-eyed culinary student, and our chef instructor had decided to treat us. It was there, amidst the hushed clatter of cutlery and quiet conversations, that I first encountered something akin to this Chocolate Cheesecake. Not exactly the same, mind you, but close enough to evoke that same feeling of pure, unadulterated joy. The rich, velvety chocolate, the subtle hint of citrus, and the ethereal creaminess – it was a revelation. This recipe by James Martin captures the spirit of that magical moment, and I can’t wait to share it with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 1
Yield: 1 individual cheesecake
Dietary Type: Not Gluten-Free (contains digestive biscuits)

Ingredients

For the Cheesecake:

Butter, for greasing
140g cream cheese
3 tablespoons icing sugar
1 tablespoon cocoa powder
50ml double cream, whipped until soft peaks are formed when the whisk is removed
3 digestive biscuits, crushed
55g dark chocolate, grated
1 orange, peeled, segmented
1 sprig of fresh mint

For the Crème Anglaise:

200ml milk
150ml double cream
3 free-range egg yolks
85g caster sugar
3 cardamom pods, lightly crushed
1 vanilla pod, split, seeds scraped out

For the Spun Sugar:

30g caster sugar

Equipment Needed

10cm/4in chefs’ ring
Plate
Mixing bowls
Whisk
Saucepan
Sieve
Small frying pan
Fork
Upside-down bowl

Instructions

Start by preparing your cheesecake base. Grease a 10cm/4in chefs’ ring with butter. Place the ring onto a plate – this will be your serving plate.
In a medium mixing bowl, combine the cream cheese, icing sugar, cocoa powder, and whipped double cream. Use a whisk to beat the ingredients together until smooth and well combined. Ensure there are no lumps of cream cheese.
Now, create the base. Press the crushed digestive biscuits firmly into the bottom of the prepared ring mould. Use the back of a spoon or your fingers to create an even and compact layer. This provides a nice textural contrast to the creamy filling.
Gently add the cream cheese mixture to the ring, filling it completely.
Use a spatula or the back of a spoon to smooth over the top of the cheesecake, creating an even surface.
Sprinkle the grated dark chocolate evenly over the top of the smoothed cream cheese mixture. The chocolate will add a rich, decadent flavor to the cheesecake.
Carefully remove the chefs’ ring from around the cheesecake. Do this slowly and steadily to avoid damaging the shape.
Top the cheesecake with the orange segments and a sprig of fresh mint. These add a burst of freshness and visual appeal to the finished dessert.
Next, prepare the crème anglaise. Heat the milk and double cream in a saucepan over a medium heat. Watch closely and heat until the mixture is nearly boiling, then remove the saucepan from the heat. Be careful not to let it boil over.
In a separate bowl, beat together the egg yolks and caster sugar until the mixture is pale and slightly thickened. This process is called “blanching” and helps to create a smooth and stable crème anglaise.
Gradually add the warmed cream mixture to the egg yolk and sugar mixture, stirring constantly to temper the eggs. This prevents the eggs from scrambling.
Return the combined mixture to the saucepan.
Add the lightly crushed cardamom pods and the vanilla seeds (scraped from the split vanilla pod) to the saucepan.
Stir the mixture over a low heat, using a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. It’s crucial to keep the heat low and stir constantly to prevent curdling.
Once the crème anglaise has thickened, strain the mixture through a sieve into a bowl. This removes any lumps or solids, resulting in a perfectly smooth sauce.
Allow the crème anglaise to cool completely.
Finally, prepare the spun sugar. Melt the caster sugar in a small frying pan over medium heat. Heat until the sugar is golden brown and completely melted. Be extremely careful, as melted sugar is very hot and can cause severe burns.
Remove the frying pan from the heat. Using a fork, quickly flick strands of the caramel over an upside-down bowl. Work quickly, as the caramel will set fast.
Allow the spun sugar to set completely. Once set, carefully remove the spun sugar from the bowl.
To serve, pour the cooled crème anglaise around the cheesecake. Top the cheesecake with the spun sugar.

Expert Tips & Tricks

Temperature is Key: Ensure your cream cheese is at room temperature before mixing. This will prevent lumps and create a smoother cheesecake filling.
Don’t Over-Whip: Be careful not to over-whip the double cream. You want soft peaks, not stiff ones. Over-whipping can make the cheesecake filling dense.
Gentle Crème Anglaise: Patience is crucial when making crème anglaise. Low heat and constant stirring are essential to prevent curdling. If it does curdle, you can try to rescue it by immediately plunging the saucepan into an ice bath and whisking vigorously.
Spun Sugar Safety: Exercise extreme caution when working with melted sugar. Wear oven mitts and use a long-handled fork to avoid burns.
Infusion Time: For a more intense cardamom flavor, infuse the milk and cream with the crushed cardamom pods for a longer period (up to an hour) before heating.

Serving & Storage Suggestions

Serve the chocolate cheesecake immediately after assembling for the best presentation and flavor. The contrasting temperatures of the cool cheesecake and the spun sugar create a delightful experience.

Storage: Leftover crème anglaise can be stored in an airtight container in the refrigerator for up to 2 days. The cheesecake itself is best consumed fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. The spun sugar is very sensitive to humidity and will dissolve quickly, so it’s best made just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	50g	77%
Saturated Fat	35g	175%
Cholesterol	340mg	113%
Sodium	210mg	9%
Total Carbohydrate	81g	27%
Dietary Fiber	5g	20%
Sugars	66g	132%
Protein	13g	26%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free Option: Substitute the digestive biscuits with gluten-free biscuits or a gluten-free biscuit crumb for the base.
Citrus Variation: Use lemon or lime segments instead of orange for a different citrus flavor profile. A few drops of orange or lemon extract can be added to the cream cheese mixture.
Spice It Up: Add a pinch of chili powder to the dark chocolate for a spicy kick.
Crème Anglaise Alternatives: For a lighter crème anglaise, use semi-skimmed milk.

FAQs (Frequently Asked Questions)

Q: Can I make the crème anglaise ahead of time?
A: Yes, the crème anglaise can be made a day in advance and stored in the refrigerator. This is often recommended as it needs to cool completely before serving.

Q: How do I prevent the sugar from burning when making spun sugar?
A: Use medium heat and watch the sugar closely. Once it starts to melt, reduce the heat to low and swirl the pan gently to ensure even melting. Remove from heat immediately when it reaches a golden color.

Q: What if I don’t have cardamom pods?
A: You can substitute a pinch of ground cardamom, but the flavor will be less intense. Start with a small amount and adjust to taste.

Q: Can I use a different type of chocolate?
A: Yes, you can use milk chocolate or white chocolate instead of dark chocolate, but the flavor profile will be different. Consider using a high-quality chocolate for the best results.

Q: How do I prevent the cheesecake from cracking?
A: Since this recipe is for a single cheesecake, cracking is less of a concern. Ensuring you don’t overbake it will reduce the risk of any cracks.

Final Thoughts

This Chocolate Cheesecake with Cardamom Crème Anglaise is more than just a dessert; it’s an experience. The contrasting textures and flavors, from the crunchy biscuit base to the velvety cream cheese filling, the bitter chocolate, the bright citrus, and the fragrant crème anglaise, create a symphony on the palate. Don’t be intimidated by the individual components – each one is relatively simple to make, and the final result is well worth the effort. I encourage you to try this recipe and share your creations! Experiment with variations, adjust the flavors to your liking, and most importantly, enjoy the process of creating something truly special. Pair it with a glass of dessert wine or a strong cup of coffee for the perfect ending to a memorable meal.

James Martin – Chocolate Cheesecake With Cardamom Creme Anglaise Recipe