Chocolate Cheesecake

Ingredients (serves 8)

• 200g Oreo biscuits
• 75g unsalted butter, melted
• 150ml thickened cream
• 200g good-quality dark chocolate
• 150g good-quality milk chocolate
• 400g cream cheese
• 500g ricotta
• 175g caster sugar
• 1 tsp vanilla extract
• 5 eggs, separated
• Chocolate curls, to garnish

Method

1. Preheat the oven to 170°C. Grease and line the base of a 26cm springform cake pan. Place 2 layers of foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
2. Crush biscuits in a food processor. Combine butter with biscuit crumbs and press into the base of the pan. Refrigerate for 10 minutes.
3. Place the cream and all the chocolate in a bowl over a pan of gently simmering water until it has melted. Set aside to cool slightly.
4. Place the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the eggs yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.
5. In a separate bowl, whisk the eggwhites until stiff peaks form, then carefully fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Place in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 1/2 hours. The cake will still have a slight wobble.
6. Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight.
7. Serve the cheesecake garnished with some chocolate curls.

Ingredients (serves 12)

• Melted butter, to grease
• 1 x 250g pkt plain chocolate biscuits, coarsely broken
• 1/2 tsp ground cinnamon
• 150g butter, melted
• 250g dark chocolate, finely chopped
• 155g (3/4 cup) caster sugar
• 3 eggs
• 3 x 250g pkts cream cheese, at room temperature
• 2 tbs cocoa powder, sifted
• 1 tsp vanilla essence
• 2 x 300g ctns sour cream
• Cocoa powder, extra, to serve
• Double cream, to serve

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.