Chocolate cheesecake


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

4 eggs

15 ml (1 T) vanilla essence

1 cm fresh ginger, finely grated

grated zest of 1 lemon


fresh berries

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.

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