This recipe is from the Food Channel programme The Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.


200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate



Turn oven to 200°C. Line an 18cm-20cm springform tin with baking paper.

Process the gingernuts until you achieve a fine crumb. Stir through butter and ginger. Pour this mix into the bottom of tin and press firmly down. Bake the base in the oven for 10 minutes. Remove and cool. Turn oven to 175°C

In a mixer place cool cream cheese and mix with a paddle until smooth and there are no lumps. You will need to scrap down the sides several times

Add sugar and cornflour to the cream cheese and mix again until it is well combined. Scrape down the sides and change to the whisk.

Add sour cream and whisk until smooth – scrape down the sides several times

Add vanilla, lemon juice and eggs, whisk for approximate 30-40 seconds on med/high. Scrap down the sides and repeat. Remove ¼ of the mix and place aside.

Melt the chocolate over a ban marie, then mix this through the separated cheesecake mix.

Wrap the outside of the springform tin with several layers of tinfoil, place into a roasting dish (or similar) to act as water bath.

Pour the vanilla cheesecake mix into the tin, then, using a piping bag, pipe the chocolate mix in circles on the surface. Using a chopstick (or similar) combine the choc mix with the vanilla mix in small circular motions; this will give the swirl effect.

Fill the water bath up with boiling water, so it comes high enough that the cheesecake is sitting entirely in a water bath.

Bake for 50 minutes. Once 50 minutes is up, turn off oven and leave the cheesecake in there with the door open for 20 minutes

Remove cheesecake from the oven and water bath. Remove tin foil. Allow cheesecake to cool completely before removing from tin.