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cook TIME
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SERVING size
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1hr 20 mins
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10 servings
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INGREDIENTS
For the Crust
170g graham biscuits
25g butter, melted
For Chocolate cheesecake Filing
750g cream cheese
200g SIS Caster Sugar
170g heavy cream
50g SIS Cocoa Powder
¼ teaspoon salt
4 eggs
170g dark chocolate, melted
1 teaspoon vanilla extract
Pinch of salt
30g egg white
30g pumpkin seeds
30g sunflower seeds
10g black sesame seeds
1 teaspoon salt
METHODS
- Prepare the crust. Process biscuits in a food processor until fine. Add melted butter and process until combined.
- Pour the biscuit mixture into an 8” springform, and press firmly to the base using a spatula.
- Preheat the oven at 160°C. Prepare the crust. In a mixing bowl, add sugar, cream cheese, SIS Cocoa Powder, and salt, cream until smooth.
- Add eggs at intervals. Stir in cream, melted chocolate, and vanilla extract until smooth and completely combined.
- Pour the mixture into the springform prepared with the crust. Place the springform in a baking tray, and fill half of the tray with water.
- Bake in the oven for 20 minutes and lower to 120°C for another 60 to 65 minutes or until the centre is slightly wobbly and the sides are set.
- Leave to cool in the oven with the door slightly open for another hour. Take out the cheesecake and allow it to cool completely to room temperature before chilling in the refrigerator overnight.
