Chocolate Cheesecake

Servings: 8-10

Prep time: 40 min

Cook time: 45 min

What you need

For the base

- 200g chocolate biscuit crumbs

- 80g unsalted butter, melted

For the Filling

- 380g cream cheese (I used mascarpone)

- 70g coconut sugar

- 3 eggs, room temperature

- 150g chopped white chocolate, melted

For the topping

- 150g chopped white chocolate, melted

- 150g sour cream

What you do

1. Preheat the oven to 180C. Grease a 20x30cm rectangular cake tin and line with baking paper, hanging over the sides as well.

2. Combine the biscuit crumbs and melted butter and place them into the base of the tin, pressing it with the spoon or the flat back of a cup. The biscuits crumbs I made them quickly in a food processor.

3. For the filling, beat the cream cheese with the electric beaters, adding the sugar and the eggs, one egg at a time.

To melt the chocolate, put the chocolate bits in a heatproof bowl. Half fill a saucepan with water, bring to a boil and sit the bowl over the pan and stir occasionally until the chocolate melts. ( don't let the bowl touch the water or the chocolate will get too hot and seize)

Add the chocolate to the cream cheese and beat until smooth. Spread over the base and bake for about 30 minutes, or until just set. Cool, cover and refrigerate until firm.

4. Meanwhile, you can prepare the topping by melting the other 150g of chocolate using the same technique and combining with the sour cream.

When the cheesecake has cooled down you can spread the chocolate mix over it, marking regular line with a flat bladed knife. Refrigerate until firm or much better until next day.

Cut into slices and serve.

" Cooking is one of the great gifts you can give to those you love ! "