200g Nuttikrust biscuits

100ml melted butter

800g Lancewood cream cheese, room temperature

200g sour cream, room temperature

180g castor sugar

40g cocoa powder, sifted / 4 large eggs

200g dark chocolate, melted and cooled

For the meringue topping: 4 large egg whites and 8 tablespoons of castor sugar


Preheat oven to 100°C. Cover the outside of a 24cm springform tin with foil. 

Place biscuits into a food processor, pulse until fine and mix the melted butter into the biscuits in order to press into a springform tin. 

Refrigerate the base while making the filling.

In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. 

Fold in the melted chocolate until smooth then pour into the base. 

Place the tin into a larger tin, filled with water, then bake for about 1 hour and 10 minutes or until the cheesecake is set and the centre is still slightly wobbly.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Place the egg whites into a bowl set over boiling water, then whisk until soft peaks form.

Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. 

Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.

Chef Zola Nolan