Chocolate Cheesecake

Ingredients

Serves: 12

• Base:
• 1 1/2 cups chocolate biscuit crumbs
• 2 tablespoons white sugar
• 65g butter, melted
• Filling:
• 1/4 cup (60ml) thickened cream
• 1/4 cup dark chocolate chips
• 750g cream cheese, softened
• 1 cup (220g) white sugar
• 1/3 cup cocoa powder
• 3 eggs
• 1 teaspoon vanilla essence
• Topping:
• 1/4 cup (60ml) thickened cream
• 1 1/2 cups dark chocolate chips
• 1 teaspoon vanilla essence

Preparation method

Prep: 20 minutes | Cook: 55 minutes | Extra time: 12 hours, chilling

1.

Preheat oven to 180 degrees C. Lightly grease a 22cm springform pan.

2.

Base: In a small bowl mix together biscuit crumbs, sugar and melted butter. Press onto the bottom and 4cm up the sides of the prepared springform pan.

3.

Bake at 180 degrees C for 10 minutes. Allow to cool. Reduce oven temperature to 165 degrees C.

4.

Filling: In a small saucepan, heat cream and chocolate chips stirring constantly until chips are melted. Remove from heat.

5.

In a large mixing bowl beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended.

6.

Pour over crust. Bake at 165 degrees C for 45 to 50 minutes or until centre is almost set.

7.

Topping: In a small saucepan heat cream and vanilla until just before boiling. Stir constantly and being careful not to boil over.

8.

Place chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth.

9.

Spread over baked cheesecake and refrigerate overnight.