Chocolate Cheesecake

INGREDIENTS

Base
125g plain chocolate biscuits
60g butter, melted

Filling
250g cream cheese,softened
1/2 cup caster sugar
1 tsp vanilla essence
2 eggs, separated
1 cup cream, whipped
125g dark chocolate
pinch salt

METHOD

Base
Crush biscuits in food processor or with the end of a rolling pin. Add melted butter and mix well to combine. Press mixture onto the base of a 20cm springform cake tin. Refrigerate.

Filling
Melt chocolate in a metal bowl over a saucepan of hot water. Make sure the water doesn't come into contact with the chocolate.

Beat cream cheese until smooth, add half the sugar and the vanilla essence. Beat well. Add lightly beaten egg yolks and melted chocolate and mix well. Gently fold in whipped cream. Refrigerate until set - three hours minimum.

To serve, decorate with whipped cream and chocolate shavings.

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