“I found this on a scrap of paper someone gave me, don't remember who or when! I am keeping it here so I don't lose it completely. There is very little sugar in this recipe due to the condensed milk and chocolate. Serve with fresh whipped cream and strawberries (or whatever fruit is in season). Recipe does not include cooling time of about 2-3 hours.”
READY IN:
1hr 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl (or food processor) combine the cookie crumbs and butter. Press into the base of a 24cm springform tin (I like to place a large sheet of parchment paper on the base before I set the rim around). Refrigerate until needed.
  2. In a large bowl - or your cleaned food processor, beat the creamed cheese and sugar. Once smooth, add the milk, cream and eggs (one at a time). Beat until the eggs are just combined. Use a spatula to wipe down the edges as you go.
  3. Slowly add in the melted chocolate and the cocoa. Beat until smooth.
  4. Pour into your prepared tin and bake at 160oC (140oC if fan forced) for 75 - 80 minutes (the top should look like jelly, wobbly).
  5. Turn the oven off and leave the cheesecake to rest until the oven is cold (about 2 hours) this will help prevent the top cracking too much.
  6. Once at room temperature refrigerate until required.
  7. Serve with fresh cream and fruit OR cream and chocolate curls/shavings.

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