MAKES 1 MEDIUM-SIZE CHEESECAKE PREPARATION: 20 MIN BAKING: 1 HR 35 MIN CRUST Make half the
caramel cheesecake crust, using pecan nuts 30ml (2T) cocoa FILLING 1 x batch of basic filling, using just 125ml (½c) sugar 200g dark chocolate,
melted TOPPING store-bought chocolate and
coconut balls dark chocolate,
broken into pieces salt flakes Preheat the oven to 180°C. Grease a 23cm springform cake tin.
1 CRUST Blitz all the ingredients in a food processor and press into the bottom of the prepared cake tin. Bake for 5 minutes, remove from the oven and turn the oven’s heat down to 110°C. 2 FILLING Mix all the ingredients. Pour a layer of filling into the crust, then drizzle chocolate over in a circular motion. Repeat the layers until all the ingredients have been used. Bake the cake for 1½ hours until just done but still wobbly in the middle. 3 TOPPING Arrange the chocolate and coconut balls and dark chocolate pieces on top. Lightly sprinkle salt flakes over.