Baked New York Cheesecake with Chocolate Biscuit Base

SERVING SIZE: 10

PREP TIME: 40 minutes

COOK TIME: 1.5 hrs

TOTAL TIME: 2 hrs 10 minutes

Ingredient

• 130 grams butter (salted)

• 2 tablespoons cooking cocoa

• 125 grams arrowroot biscuits (crushed finely)

• 750 grams cream cheese

• 2 tablespoons cornflour

• 3/4 cup caster sugar

• 4 eggs

• 1 cup sour cream

• ½ teaspoon vanilla essence

• 4 teaspoon fresh lemon juice

• 1 teaspoon very finely grated lemon zest

• 21cm spring form pan greased and covered with foil on the outside

• 1 deep roasting that fits the spring form pan

• Cooking temperature 150 degree Celsius for about 1.5 hours

• Trimmings to serve it with sprinkled icing sugar and berries and a dollop of double cream or a fruit puree.

Method

Prepare the springform pan, spray or finely coat with oil

Completely cover the outside of the tin with foil

Turn on the oven at 150 degree Celsius

Put the cheese on the kitchen bench to soften

Crust

Crush the biscuits very finely in a food processor

Melt the butter in a microwave in a bowl combined the biscuits melted butter and cocoa

Once all combined well spread in the base of the springform tin evenly and set aside

Filling

Check the cheese has softened. If it hasn't, place it in a bowl, in a microwave and heat for 40-60 sec until soft.

Cream the cheese by using the hand beater, then add the sour cream and keep beating. Slowly pour the sugar in making sure it is all incorporated and the mixture is smooth.

Add in one egg at a time beating well after each addition

Add the vanilla, flour and mix until all combined.

Mix well ensuring the sides of bowl have been scraped cleanly.

Add in the lemon juice and the zest, make sure it is blended well.

Pour into the prepared tin and place the tin into the roasting pan. Boil some water and pour it into the roasting pan till the water comes up halfway on the side of the spring form tin.

Place into the oven and cook for about 1.5 hours. When the mixture feels firm to the touch take out from the oven and let sit in the roasting pan till cooled down about 1 hour.

Then place in the fridge for about 2-4 hours and it's ready to serve.

OPTIONAL: Nice served with icing sugar sprinkled on top with some berries and cream on the side.