Chocolate cheesecake with meringue topping

Anina's Recipes
6 servings Prep: 25 mins, Cooking: 1 hr 10 mins By Food24
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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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