Leila decided to give her cheesecake a twist and says, “This cheesecake isn’t overly sweet but combines an added hint of earthy cocoa by adding a dark chocolate topping.”
Leila’s chocolate ripple cheesecake
- 200g digestive biscuits, crushed
- 125g unsalted butter, melted
- 3 x 250g tubs cream cheese
- 210g (1 cup) castor sugar
- 5ml (1 tsp) vanilla extract
- 30ml (2 tbsp) cake flour
- 3 large eggs
- 250ml (1 cup) sour cream
- 150g dark chocolate, melted
Preheat the oven to 160°C. Line the base of a 23cm springform cake tin with non-stick baking paper.
For the crust, combine the crushed biscuits and butter and mix well. Transfer to the lined cake tin and press the mixture into the base of the tin with the back of a spoon. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, beat the cream cheese, sugar and vanilla in a large bowl. Add flour and eggs, 1 egg at a time, beating well after each addition. Stir in the sour cream until just combined.
Pour half of the cream cheese mixture into the base of the cke tin. Drizzle with half of the melted chocolate. Pour the remaining cream cheese mixture over. Drizzle the top of the cake with the remaining melted chocolate.
Place the pan on a baking tray and bake for 1 – 1½ hours or until just set in the centre. Turn the oven off and leavethe cake in the oven with the door open until the oven has cooled.
Remove the cake from the oven and cool for a further 2 hours.