Nutty chocolate cheesecake

By admin
26 June 2014

The recipe sent by Mrs SM de Lange of Port Elizabeth originally contained peanut butter. We used chopped nuts instead but the cheesecake with its chocolate swirls is so yummy you can leave out the nuts.

Makes 1 medium cake Preparation time: 15 min Baking time: 1 hour

CRUST

  • 1 packet (200 g) chocolate digestive
  • biscuits
  • 50 g butter, melted

FILLING

  • 150 g dark chocolate, broken into pieces
  • 250 ml (1 tub) cream
  • 100 g (1 packet) Brazil nuts, roughly
  • chopped
  • 2 eggs
  • 100 g (125 ml) sugar
  • 500 g cream cheese

1 Preheat the oven to 150 °C. Grease a deep 20 cm loose-bottom cake tin.

2 CRUST Crush the biscuits in a food processor and mix with the melted butter. Press the mixture onto the bottom of the cake tin and a little way up the sides. Allow to chill in the fridge.

3 FILLING Melt the chocolate with the cream in the microwave oven or in a glass bowl over a saucepan of boiling water.

4 Mix the nuts with ¼ of the chocolate mixture and spread over the biscuit crumb crust.

5 Whisk together the eggs and sugar until pale and thick. Beat in the cream cheese and spoon the mixture into the cake tin.

6 Pour the remaining chocolate mixture over the cream cheese mixture and gently swirl with a chopstick to create a marbled effect.

7 Put a small dish of water in the oven while baking the cheesecake for 1 hour or until set but still slightly wobbly in the middle. Leave the cheesecake to cool slightly in the oven. Remove and cool completely then chill in the fridge.

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