Chocolate Cheesecakes

Photography by: Andre Martin/Rob Shaw/Bauer Photographic

October is the ideal month for indulging in chocolate! Here’s a tasty treat to whet your appetite:

30 mins preparation | 35 mins cooking | Serves 12



  • 200g shortbread biscuits
  • 90g melted butter
  • 250g cream cheese, chopped
  • ¼ cup brown sugar
  • 2 eggs
  • 300g sour cream
  • 200g dark chocolate (70% cocoa), melted
  • whipped cream, to serve
  • icing sugar, to serve


  1. Preheat oven to 200°C. Lightly grease a muffin pan and line each recess with 2 strips of baking paper, overlapping at the base and extending 2cm above the sides.
  2. In a food processor, crush biscuits finely. Add butter and pulse until mixture binds together. Spoon mixture evenly among recesses, pressing down firmly. Bake 10 minutes. Cool.
  3. Reduce oven to 160°C.
  4. Meanwhile, using an electric mixer, beat cream cheese until smooth, then the sugar and eggs. Finally, beat in sour cream and chocolate.
  5. Pour mixture evenly on top of the biscuit base. Bake 20 to 25 minutes, until just set. Allow to cool.
  6. Lift from pans using baking paper strips. Peel off paper. Serve topped with dollops of cream and a dusting of sugar.

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