Chocolate Cheesecake
Creamy, Smooth Creamy Cheese Cake

On Thursday we celebrate heritage day in South Africa. For us, this is all about friends, family and eating together. 

We think no meal is complete without something sweet to finish off that meal. We decided over the weekend to play around with two recipes. The first is this chocolate cheesecake, the second a chocolate semifreddo. 

You can make this either as a normal or a sour cheesecake. 

Let's get into it. You will need the following ingredients:

250g Digestive Biscuit

280g Castor Sugar

75g Unsalted Butter (melted)

750g Cream Cheese (at room temperature)

4 Free Range Eggs

250g Double Cream or Sour Cream (for a bit of a zing)

200g 85% COCOAFAIR Dark Chocolate (if you prefer sweeter then you can choose between 71%, 65% or 56%)

1/4 Cup Organic COCOAFAIR Cocoa

1 1/2 tsp Salt Flakes

Raspberries, Blue Berries or Strawberries for decoration


1. Pre-heat the oven to 175 Degrees Celsius (fan-forced, if you don't have fan-forced, increase your heat to about 180 Degrees Celcius)

2. Grease a 23cm springform cake tin and line with baking papar

3. Crush the biscuits to a fine crumb (we used a food processor but you can put it into a strong bag and crush it with a rolling pin). Add the crumbs, 60g of the castor sugar 75g and the melted butter to a bowl. Mix until well combined. **if you want it more of a chocolate punch you can replace the digestive biscuits with chocolate biscuits. 

4. Pour the biscuit mixture into the springform cake tin, press down firmly and bake for 10 minutes.

5. Place the cream cheese into a bowl and beat until smooth and creamy at medium speed). (We use our paddle attachment on our stand mixer). Add the remaining castor sugar and continue to beat until dissolved (you might need to sneak a taste to make sure it is)

6. Add the eggs one at a time. Make sure that each egg is fully incorporated before adding the next. 

7. Reduce the mixing speed and add the full cream/sour cream, melted and cooled chocolate, cocoa powder and salt. Mix until well combined. 

8. Pour the filling onto the biscuit base. 

9. We now need to make a water bath. Place the springform cake tin onto a piece of foil and fold the sides up to ensure it will stay dry when placed into the water. Place the foil protected cake tin into a baking tray. Add sufficient water to come up about 3cm on the side. 

10. Bake for 1 hour. 

11. Turn off the oven and leave the cheesecake in the oven for another hour to cool down slowly. Remove from the oven and make sure it is cooled completely before taking it out of the tin. 

12. Add the fresh fruit on top and enjoy. 

Let us know what you think. 

Happy baking and enjoy the short week.

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