Double Trouble Cheesecake

Who would have thought that the famous cheesecake actually owes its origins to ancient Greece more than 4000 years ago! Try chef Zola Nene’s double trouble chocolate recipe…

  • ChocCheesecake200g Nuttikrust biscuits
  • 100ml melted butter
  • 800g Lancewood cream cheese, room temperature
  • 200g sour cream, room temperature
  • 180g castor sugar
  • 40g cocoa powder, sifted
  • 4 large eggs
  • 200g dark chocolate, melted and cooled

For the meringue topping:

  • 4 large egg whites
  • 8 Tablespoons of castor sugar


  1. Preheat oven to 100°C. Cover the outside of a 24cm spring-form tin with foil. Place biscuits into a food processor, pulse until fine and mix the melted butter into the biscuits in order to press into a spring form tin. Refrigerate the base while making the filling.
  2. In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. Fold in the melted chocolate until smooth then pour into the base. Place the tin into a larger tin, filled with water, then bake for about 1 hour 10 minutes or until the cheesecake is set and the middle is still slightly wobbly. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until set completely.
  3. Place the egg whites into a bowl set over boiling water, then whisk until soft peaks form. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.

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