Name: Chocolate cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: butter melted, to grease; 1 chocolate biscuits; 1/2 tsp cinnamon ground; 150 g butter melted; 250 g dark chocolate finely chopped; 155 g castor sugar; 3 eggs; 3 cream cheese at room temperature; 3 Tbs cocoa powder sifted; 1 tsp vanilla essence; 2 sour cream; cocoa powder; cream double thick, to serve

Recipe Disclaimer

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Ingredients (13)

	butter — melted, to grease
1	chocolate biscuits
1/2 tsp	cinnamon — ground
150 g	butter — melted
250 g	dark chocolate — finely chopped
155 g	castor sugar
3	eggs
3	cream cheese — at room temperature
3 Tbs	cocoa powder — sifted
1 tsp	vanilla — essence
2	sour cream
	cocoa powder
	cream — double thick, to serve

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Method:

Preheat oven to 160°C.

Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.

Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir for 5 minutes or until melted.

?Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.

Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.

Recipe reprinted with permission of Tsogo Sun celebrity chef, Benny Masekwameng.

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