Serves:Makes 1 large cheesecakeNutrition facts:200 calories20 grams fat
Ingredients
250 g chocolate biscuits
2 ml (½ t) ground cinnamon
100 g butter, melted
250 g dark chocolate
180 ml (¾ c) caster sugar
3 eggs
750 g (3 containers) soft cream cheese (at room temperature)
30 ml (2 tbsp) cocoa powder
15 ml (1 tbsp) vanilla
Instructions
1 Preheat the oven to 160 ° C. Line a round 24cm cake tin with baking paper and grease with butter. 2 Mix the cookies, cinnamon and melted butter well in a blender. Put the mixture into the buttered cake pan and press with your fingers to form a crust at the bottom and sides of the pan. Refrigerate for 30 minutes. 3 Filling: Melt the chocolate and set aside to cool slightly. 4 Beat the eggs and sugar with an electric mixer until thick and creamy, it will be lighter in color. Add the cream cheese and mix thoroughly. Fold in the chocolate and mix. 5 Remove the crust from the refrigerator. Place the tin on a baking tray and pour the mixture into the crust. Bake for 1 hour in the middle of the oven. Switch off the oven, open the oven door slightly, and leave the cake for about 2 hours in the oven to properly set. 6 Lift carefully and place in the fridge overnight to set. 7 Remove the cheesecake from the fridge half an hour before serving. Sprinkle cocoa through a fine tea strainer and serve with fresh berries and cherries.