Food & Wine
Chocolate cheesecake
Chocolate and cheesecake? This decadent dessert is simply too mouth-watering to resist.
Serves: 12
Ingredients:
- Butter, to grease
- 1 package of chocolate biscuits
- ½ teaspoon of ground cinnamon
- 150g of butter, melted
- 155g of caster sugar
- 250g of chopped dark chocolate
- 3 eggs
- 3 250g packages of cream cheese
- 2 tablespoons of cocoa powder
- 2 300g containers of sour cream
- 1 teaspoon of vanilla essence
- Raspberries
- Chocolate sauce
Method:
- Preheat your oven to 160°C and grease a 24cm springform baking pan with butter. Line with baking paper.
- In a food processor, process cinnamon, butter and chocolate biscuits.
- Pour into pan, spread and press, forming a base. Cover and let chill for 30 minutes.
- In a microwavable bowl, place chocolate over boiling water (without touching.) Stir until melted.
- Using a mixer, whisk sugar, eggs and cream cheese together.
- Fold in vanilla, melted chocolate, sour cream and cocoa powder, stirring until combined.
- Pour over the chocolate biscuit base, smoothing the top. Bake in oven for one hour.
- Turn heat off and let cake sit in the oven with the door open until cooled completely (about two hours) to discourage cracking.
- Chill for two hours and serve with chocolate sauce and raspberries.
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