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Chocolate fudge cheesecake

Round up the rellies for Easter and swoon over this decadent chocolate fudge cheesecake.

0:20

To prep

 0:55

To cook

 11

Ingredients

 CAPABLE COOKS

Difficulty

 12

Servings

 4

Average rating

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Chocolate fudge cheesecake

Super Food Ideas - April 2013 , Page 73
Recipe by Kim Coverdale

Photography by Craig Wall

  • Ingredients
  • Nutrition

Fudge

Energy
2916kJ 		Fat saturated
31.20g
Fat Total
48.80g 		Carbohydrate sugars
g
Carbohydrate Total
57.00g 		Dietary Fibre
0.40g
Protein
10.20g 		Cholesterol
163.00mg
Sodium
376.00mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    Preheat oven to 160C/14C fan-forced. Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined. Press over base and side of a 21cm round (base) springform cake pan. Refrigerate for 30 minutes.

  2. Step 2

    Make Fudge: Place chocolate, condensed milk and butter in a saucepan over medium heat. Cook, stirring constantly, for 4 to 5 minutes or until smooth and combined. Remove from heat. Stand for 2 minutes.

  3. Step 3

    Pour fudge over prepared base, gently spreading to cover. Set aside.

  4. Step 4

    Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating until well combined after each addition. Add cream. Beat for 3 minutes or until combined and mixture thickens slightly. Pour over fudge layer. Place pan on a baking tray.

  5. Step 5

    Bake for 50 minutes or until cheesecake is just set (cheesecake will wobble slightly in centre). Turn oven off. Cool cheesecake in oven with door ajar. Refrigerate for 4 hours or overnight. Serve cheesecake topped with whipped cream, Easter eggs and drizzled with caramel sauce.

We used Scalliwag biscuits to make the base.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm saladand pastacollections.

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