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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Rich, decadent and divine! Chocoholics will rejoice. This cheesecake takes a little time, but well worth the effort.A great dessert to serve on that special occasion. N.B. Refrigeration time is 12 hours (not added into cooking time) Ingredients:
250 g chocolate biscuits |
100 g butter, melted |
450 g dark chocolate, roughly chopped |
50 g butter, extra |
2 tablespoons cocoa powder |
675 g cream cheese, softened |
1 cup caster sugar |
1 1/2 cups sour cream |
2 teaspoons vanilla extract |
berries, to serve |
Directions:
1. Preheat the oven to 180c. Place the biscuits in a food processor and process until finely crushed. Add the melted butter and process until well blended.
2. Line springform cake tin with non-stick baking paper and press biscuit mixture into the bottom. Bake for 8 minutes, remove from oven and allow to cool.
3. Place the chocolate and extra butter in a saucepan over a low heat and stir until well combined and melted. Whisk in the cocoa and set aside.
4. Place the cream cheese and sugar in a mixer bowl and beat until fluffy. Gradually add the eggs, then the chocolate mixture and beat well. Add the sour cream and vanilla and again beat well.
5. Pour mixture into the tin and wrap the base and sides with foil. Place the tin in a roasting tray and fill to half way up the sides (of the springform cake tin) with boiling water.
6. Bake for 45 minutes. (Maybe check cake at 40 minutes as oven temperatures vary) Remove cake from oven and leave to cool in the water bath for 15 minutes. Remove cake from bath and cool completely. Loosely coever the cake and refrigerate for 12 hours before serving.
7. To serve, cut into slices and top with starberries or raspberries.
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