7 JULY CHOCOLATE CHEESECAKE

CRUST
Oreo biscuits, crushed/
crumbled 100 g
Marie biscuits, crushed/
crumbled 100 g
Butter, melted 100 g

CAKE
Smooth plain cottage cheese/
cream cheese 600 g
Castor sugar 100 g–120 g
Vanilla essence 5 g
Cocoa powder 12 g
Chocolate, melted and slightly
cooled 240 g
Whipping cream 240 g

TOPPING
Chocolate 80 g
Peanut butter 80 g
Chopped pecan nuts 69 g

  1. Mix the melted butter and crushed biscuits and press into a greased springform cake pan or a pie dish.
  2. Chill for 2 hours.
  1. Stir the castor sugar into the cottage/cream cheese.
  2. Add the vanilla essence and cocoa and whisk until light and creamy.
  3. Carefully stir the melted chocolate into the mixture.
  4. Whisk the cream until stiff peaks form and fold into the mixture.
  5. Pour the mixture into the crust.
  6. Chill for about four hours.
  7. If you have used a springform pan, remove the cake and place it on a plate.
  1. Melt the chocolate and peanut butter and spread over the cheesecake.
  2. Sprinkle lavishly with chopped pecan nuts.

This cake will keep for about 7 days; it also freezes very well.

Remove the cake from the fridge about 30 minutes before serving— cheesecake should be served at room temperature.

YIELD 1 MEDIUM-SIZED CHOCOLATE CHEESECAKE
PREPARATION TIME 30 MINUTES
TOTAL TIME 6 HOURS, AS IT INVOLVES CHILLING THE CRUST AND TIME FOR THE FILLING TO SET

A few years ago, I was very impressed when I read that, since 2009, 7 July has been ‘World Chocolate Day’, and I immediately came up with this chocolate cheesecake to celebrate this wonderful day annually. In a world in turmoil and with just about every day of the year ‘dedicated’ to some kind of global political, economic or social crisis or problem or challenge, what better than to have one day dedicated to something as deliciously decadent as lots of high-quality (preferably very dark and with a high cacao content of at least 70%) chocolate, mixed with sugar and cream and topped with nuts!

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