Double-chocolate bakes cheesecake

Double-chocolate bakes cheesecake

Ingredients

Base

200g chocolate digestive biscuits

5ml (1 tsp) ground cinnamon

90g butter, melted

Filling

500g cream cheese

160ml ( cup) caster sugar

5ml (1 tsp) vanilla essence

15ml (1 tbsp) fresh lemon juice

4 extra-large eggs, lightly beaten

60g dark chocolate, chopped

Topping

200g dark chocolate, chopped

80ml ( cup) sour cream

Method

Spray a 23cm springform pan with cooking spray and line the base with baking paper. Crush the biscuits in a food processor and add the cinnamon. Pour over the butter and mix until well combined. Press the mixture into the base and sides of the cake pan and refrigerate until firm.

For the filling, combine the cream cheese and caster sugar and beat until smooth. Add vanilla and lemon juice and beat well. Add the eggs and beat until combined. Fold in the chocolate pieces. Pour the filling into the chilled base and bake in a preheated oven at 170C for 50 minutes, or until just setting. It should be a little wobbly. Remove and cool.

For the topping, combine the chocolate and sour cream in a pan and whisk over low heat until smooth. Allow to cool slightly before gently spreading over the cheesecake in the tin. Refrigerate until set, turn out and serve at room temperature.