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Chocolate cheesecake with meringue topping

Recipe from: 12 February 2016
recipe, chocolate, meringue, sweet,dessert

Ingredients 11
Servings 6
Time 00:25


  • 200
    Nuttikrust biscuits
  • 100
    melted butter
  • 800
    Lancewood cream cheese, room temperature
  • 200
    sour cream, room temperature
  • 180
    castor sugar
  • 40
    cocoa powder, sifted
  • 4
    large eggs
  • 200
    dark chocolate, melted and cooled
  • 4
    large egg whites
  • 8
    of castor sugar


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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Read more on: sweet  |  recipe  |  meringue  |  dessert  |  chocolate

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