I adapted this chocolate cheesecake from a taste.com.au recipe and made it for Easter dessert. It’s absolutely delicious, very light and almost mousse like in texture but extremely rich. A little goes a very long way. I sent the 12 year old to the shop because I realised I didn’t have enough chocolate and the only Lindt he could find was with almonds, but it was fab. The almonds are in tiny little crumbly piece. I served it with some orange and cardamom ice-cream I bought from Sourced Grocer at Teneriffe.

I’m sorry I don’t have a pic- we ate it before I thought of it, but it’s big, luscious and umm chocolatey.

 

The best ever chocolate cheesecake

 

250g pkt plain chocolate biscuits (I used Arnott’s chocolate ripple)

1/2 tsp cinnamon

125g melted butter

2 -70% chocolate Lindt bar

1 chocolate & almond Lindt bar

150g caster sugar

3 eggs

3 x 250g pkts cream cheese, at room temperature

2 tbs cocoa powder, sifted

1 tsp vanilla essence

2 x 300g ctns sour cream

Preheat oven to 160°C. Brush a 24cm springform pan with melted butter and line base with non-stick baking paper. Put choc biscuits, cinnamon and butter in a food processor and  whizz until crumbs stick together when you push down. Put into the pan and press down well all over the bottom. There’s probably enough crumb to do sides as well but this cake is tres rich and I don’t think it needs it.Make sure it’s the same thickness all over. Put in the fridge.

Put the chocolate in a heatproof bowl over a saucepan of simmering water and melt. 

In another bowl beat together sugar and eggs with an electric mixer until light and fluffy. Add the cream cheese, and sour cream and beat then fold in chocolate, cocoa powder and vanilla. Pour the mixture into the biscuit base and smooth the surface with the back of a spoon. Bake for around an hour (don’t use the fan if you have a fan forced) until it looks set the centre then turn the oven off and leave the door ajar with the cake in until cools. This will prevent it from cracking. Cover with plastic wrap and put in fridge. Take out and bring to room temperature just before serving.