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Chocolate Cheesecake

by Charlotte Jain (follow)
Dessert (130)      Baking (86)      Chocolate (86)      Cheesecake (19)     
An easy, creamy cheesecake that is perfect for a family dessert on the weekend.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 12 servings

To make the base:
200g sweet biscuits
100 g butter
1 tablespoon white sugar
1/4 teaspoon ground cinnamon

To make the filling:
400g cream cheese
2 eggs
145g caster sugar
200g dark chocolate
145ml sour ream
115g strawberries

To make the base:

Crush the sweet biscuits in a plastic bag with a rolling and place these into a mixing bowl.

Melt the butter, then add the melted butter and the sugar to the biscuits and stir through to combine.

Add the cinnamon and mix well again.

Press the biscuit mixture into a greased spring form cake tin, either only over the base or up the sides of the pan as well.

Refrigerate while making the chocolate filling.

To make the filling:

Preheat the oven to 180 degrees C.

In a large mixing bowl, chop the cream cheese and beat it with an electric mixer until fluffy and soft.

Lightly beat the eggs in a separate bowl, then beat them gradually into the cream cheese.

Add the caster sugar and beat until the mixture becomes smooth. Set this bowl aside.

Melt the chocolate, either in a small bowl over a pan of simmering water on the stove top or in 30 second bursts in a microwave (stirring between each burst).

Remove from the heat and stir the sour cream through. Mix well to combine.

Pour the chocolate mixture into the cheese mixture. Stir to combine.

Remove the base from the refrigerator and pour the chocolate filling evenly over the biscuit base.

Bake for 30 minutes or until the cheesecake edges appear set. Turn off the heat and leave the cheesecake in the oven to cool for 1 hour with the door ajar.

Refrigerate for 2 hours.

To serve, slice each strawberry in half and arrange these on top of the cheesecake.

I like this Recipe - 3
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