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.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24