Name: Chocolate cheesecake with meringue topping
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 200 g nuttikrust biscuits; 100 ml butter melted; 800 g cream cheese at room temperature; 200 g sour cream room temperature; 180 g castor sugar; 40 g cocoa powder sifted; 4 eggs large; 200 g dark chocolate melted and cooled; 4 eggs large, whites only; 8 castor sugar

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Ingredients (10)

200 g	nuttikrust biscuits
100 ml	butter — melted
800 g	cream cheese — at room temperature
200 g	sour cream — room temperature
180 g	castor sugar
40 g	cocoa powder — sifted
4	eggs — large
200 g	dark chocolate — melted and cooled

MERINGUE TOPPING:

4	eggs — large, whites only
8	castor sugar

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Method:

Preheat oven to 100°C.

Cover the outside of a 24cm spring-form tin with foil. Place biscuits into a food processor, pulse until fine and mix the melted butter into the biscuits in order to press into a spring form tin. Refrigerate the base while making the filling.

In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. Fold in the melted chocolate until smooth then pour into the base. Place the tin into a larger tin, filled with water, then bake for about 1 hour 10 minutes or until the cheesecake is set and the middle is still slightly wobbly. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until set completely.

Place the egg whites into a bowl set over boiling water, then whisk until soft peaks form. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.

Reprinted with permission of Zola Nene. To see more recipes, click here.

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