Baked cheesecakes have a smooth and creamy texture and this chocolate cheesecake will satisfy all serious chocoholics! Some recipes ask for the cheesecake tin to be placed in a water bath, but because we are using a spring-form cake tin and to avoid having to worry about water getting in the cake tin, you can put a separate cake tin filled halfway with boiling water to get the same effect.
Prep time: 15 minutes
Cook time: 1 hour
- 250g packet Arnott’s choc ripple biscuits
- 100g butter, melted
- 500g cream cheese
- 300g sour cream
- 3/4 cup (175g) caster sugar
- 3 eggs
- 200g dark chocolate, melted
- Preheat oven to 160 degrees Celsius. Grease and line a 20cm spring-form round cake tin. Process the choc ripple biscuits until crumbs form. Add the melted butter and process until combined. If you don’t have a food processor, place the biscuits in a zip-lock bag, cover with a tea towel and gently crush with a rolling pin. Place the crushed biscuits in a bowl, add the melted butter and mix till the mixture comes together. Press crumbs two-thirds of the way up side and over base of a 22cm spring-form pan. Refrigerate.
- Mix the cream cheese, sour cream and sugar in a bowl with an electric mixture. Beat in the eggs and then fold in the melted chocolate until well combined.
- Pour the mixture into biscuit base. Place an additional baking tray filled with boiling water on the bottom rack of the oven (this will help the top of cheesecake crack less). Bake the cheesecake in the oven for about 1 hour. Cool slightly in the oven and then place in refrigerator. Serve chilled, dusted with cocoa.
Words & Photos by Thooha Adley (Thooha)