Chocolate Cheesecake

25m
Prep Time

70m
Cook Time

1h 35m
Ready In

"Rich, decadent and divine ~ Chocoholics rejoice! This cheesecake takes a little time, but well worth the effort. A great dessert to serve on that special occasion. N.B. Refrigeration time is 12 hours but the refrigeration is not added into cooking time below."

Original is 8-10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (261.1 g)
Calories 1013.8
Total Fat - 62.1 g
Saturated Fat - 37.3 g
Cholesterol - 106.5 mg
Sodium - 770.4 mg
Total Carbohydrate - 80.3 g
Dietary Fiber - 6.8 g
Sugars - 43.2 g
Protein - 34.1 g
Calcium - 952.5 mg
Iron - 8.4 mg
Vitamin C - 3.2 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 180c.

Step 2

Place the biscuits in a food processor and process until finely crushed; add the melted butter and process until well blended.

Step 3

Line a spring form cake tin with non-stick baking paper and press biscuit mixture into the bottom; bake for 8 minutes, remove from oven and allow to cool.

Step 4

Place the chocolate and extra butter in a saucepan over a low heat and stir until well combined and melted.; whisk in the cocoa and set aside.

Step 5

Place the cream cheese and sugar in a mixer bowl and beat until fluffy then gradually add the eggs, then the chocolate mixture and beat well; add the sour cream and vanilla and again beat well.

Step 6

Pour the mixture into the tin and wrap the base and sides with foil; place the tin in a roasting tray and fill to half way up the sides (of the springform cake tin) with boiling water.

Step 7

Bake for 45 minutes. (Maybe check cake at 40 minutes as oven temperatures vary).

Step 8

Remove cake from oven and leave to cool in the water bath for 15 minutes; remove cake from bath and cool completely. Loosely cover the cake and refrigerate for 12 hours before serving.