Double Choc Cheesecake
For the base:
1 cup vanilla cookie crumbs - About 15 cookies
6 tablespoons butter - melted
For the filling:
250g cream cheese
50ml thickened cream
1 cup Natvia baking sugar
4 tablespoons cocoa powder
1 teaspoon vanilla essence
150g dark chocolate chips - melted
Pre-heat oven to 160 degrees Celsius and line a spring foam cake tin with baking paper.
To make the base: place all base ingredients in a bowl and combine well. Press into prepared cake tin and bake for 10 minutes.
To make the filling: In a mixer with whisk attachment, blend the cream cheese, cream, vanilla essence and sugar until creamy.
Place eggs in a mug and whisk. Gradually add the egg mix to the filling mixture continuing to blend.
Add the cocoa and chocolate and whisk until combined.
Pour filling mixture over cake base and bake for one hour or until the center is firm.
Allow to cool in the oven with the door ajar until completely cooled (possibly overnight).
Best stored in the fridge and enjoyed with fresh fruit and cream.
Per serve (105g) / Per 100g
Energy (kJ): 1560/1480 | 7.4/7 | Fat (g): 25.6/24.2 | Saturated Fat (g): 13.6/12.8 | Carbohydrates (g): 22.8/21.5 | Sugar (g): 7.4/7 | Sodium (mg): 221/209