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Baked Chocolate Cheesecake
SERVES: 10 • TOTALl TIME: 1 HOUR 30 MINUTES
Ingredients:
For the Base:
24 chocolate biscuits such as Arnott’s Choc Ripple or Oreos
5 tbsp unsalted butter, melted
For the Cheesecake:
2 tbsp cocoa powder
¼ cup hot water
1¾ cups milk chocolate cooking chocolate
600g cream cheese, at room temperature
Pinch of salt
200g caster sugar
¼ cup sour cream
1 tbsp vanilla extract
4 eggs
3 tbsp plain flour
Directions:
Preheat oven to 180ºC.
Grease a 20–centimetre springform pan.
Blitz biscuits in a food processor to a large-sized crumb. Add melted butter and blitz again. Pour mixture into prepared springform pan, spreading evenly across the base and up the sides. Bake for 10 minutes, then remove from oven and set aside.
Reduce oven temperature to 160˚C.
Pour hot water into a jug and add cocoa powder, stirring to combine. Add milk chocolate to a microwave–safe bowl and pour the hot water and cocoa powder mixture over the top. Stir then microwave in 20 second increments, stirring after each, until all the chocolate is melted.
Add cream cheese to a stand mixer fitted with a paddle attachment and mix for 2 minutes on medium–high speed. Add sugar and salt and mix again until creamy. Add sour cream and vanilla and mix. Add eggs, one at a time, beating well between each addition. Add flour and mix in, then pour in melted chocolate and mix on low speed until combined.
Pour mixture into the springform pan and put springform pan onto a lined baking tray.
Bake for 20 minutes, then reduce temperature to 150˚C and bake for a further 30 minutes. Turn oven off but leave the cheesecake in the oven with the door closed for a further hour. Remove from oven and leave to cool at room temperature.