Makes 1 small round cake (12 servings)
Preparation time: 25-30 min
Baking time: 1-1¼ hours
250 g chocolate sponge cake, broken into pieces
100 g butter, melted
400 g dark chocolate, broken into squares
50 g butter
600 g cream cheese (Philadelphia)
160 g caster sugar
15 ml (1 T) vanilla essence
1 cm fresh ginger, finely grated
grated zest of 1 lemon
Preheat the oven to 180 °C. Grease a 23 cm loose-bottom baking tin with butter or nonstick spray. Wrap a strip of aluminium foil around the outside.
1 BASE Mix the cake pieces and butter and press into the bottom of the baking tin.
2 FILLING Melt the chocolate and butter in a glass bowl over boiling water or in the microwave oven for 1-2 minutes, stirring from time to time.
3 Soften the cream cheese in a mixing bowl, add the sugar, eggs and essence and beat until smooth.
4 Stir in the melted chocolate, ginger and lemon zest.
5 Pour into the baking tin, place in a roasting pan and fill the pan halfway with boiling water. Bake for 1-1¼ hours or until the cake is done and still slightly wobbly in the centre.
6 Chill in the fridge.
7 TO SERVE Unmould the cheesecake and decorate with fresh berries shortly before serving.