 Chocolate
Cheesecake
INGREDIENTS
- 200g plain chocolate biscuits, crushed
- 70g unsalted butter, melted
- 500g cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 1 Tbsp cocoa
- 300g sour cream
- 250g dark chocolate, melted
- 1/3 cup Prenzel
Chocolate Cream Liqueur
- 1 1/4 cups whipped cream
- Cocoa and icing sugar to dust
METHOD
Preheat oven to 180°C. Brush a 23cm round
springform tin with melted butter or oil and line
base and side with baking paper.
In food processor mix together biscuit crumbs
and butter, press firmly into base of the tin
and refrigerate for 10 minutes.
Beat cream cheese and sugar with electric beater
until smooth and creamy. Add eggs, one at a time,
beating well after each addition. Beat in cocoa
and sour cream until smooth. Beat in cooled melted
chocolate.
Beat in Chocolate Cream and pour over base. Smooth
the surface and bake for 45 minutes.
The cheesecake may not be fully set, but will
firm up. Refrigerate overnight if possible until
cold.
Remove cheesecake from tin and put on serving
plate. Spread the top of cheesecake with cream
and then dust with cocoa powder and icing sugar.
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