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…
- 200g 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
- 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.
- 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.
- 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.