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The Silkiest Baked Chocolate Cheesecake!

I have been eyeing the baked chocolate cheesecake from The Kate Tin for some time now. I mean, just from the picture on her blog, you could see how flippen smooth, silky and indulgent it must feel in your mouth - yes, I can actually imagine this!

But what was stopping me was the price tag - I knew that ingredients for this cake would easily be R450+, and this is not reasonable if you are hosting a celebration, for yourself or especially somebody else, and if you have to bake two ....

So my mission was to create something similar, at a lower price tag. So I combined my trusted cheesecake recipe with Kate's and hoped for the best!

It worked! Silky smooth and super rich, chocolaty taste.

I will still bake the original and give feedback on the comparison in taste.


Serves 10 (actually 20 - I served half the cake to 10 people on Father's Day, it is rich, so a small slice will do!)



1 Packet Tennis Biscuits

(If you want a more banting friendly cake, replace with a mix of 200gr almond flour and desiccated coconut)

100gr Melted Butter

50gr Cocoa Powder (I use Health Connection Wholefoods - it is organic and FairTrade which I love)

2 Tablespoons of Cocoa Nibs (This is not needed at all, but wow, it sure added a great crunch element and depth of chocolate taste to the base - again Health Connection Wholefoods)


250gr Philadelphia CreamCheese

250gr Creamed Cottage Cheese

500gr Double Thich Plain Yoghurt

200gr 70% Chocolate (I used Woolworth new chocolate drops - available in baking goods section)

4 Large Free Range Eggs

150gr Coconut Blossom Sugar ( if you want proper sweetness, add another 50gr. Replace with any other soft sugar of choice)

50gr Xylitol (replace with Coconut sugar if you want to)

50gr Butter

2 Tablespoons of sifted Cocoa Powder (Health Connection Wholefoods)

Raspberry Jus (or fresh berries - but you will need this to break through the richness!)


  1. Put oven on 180 degrees celcius.

  2. Grease/ spray and cook a 22cm springform cake tin

  3. Get an oven pan large enough to fit the cake tin in, fill halfway with water, and place in the oven so that water can start to heat up.

  4. Cover outside of pan with foil (so that water does not leak into your cake tin)

  5. To make crust, place biscuits, butter and cocoa powder in food processor. Blend until fine and coming together. Mix in the cocoa nibs and press into the bottom of the tin. Place tin in Fridge. Or bake in the oven for 10minutes. I do not prebake mine.

  6. To make the cheesecake, beat together the creamcheese, cottage cheese, yoghurt, coconut sugar and xylitol until smooth.

  7. Add eggs one at a time and beat until incorporated.

  8. Add the melted chocolate, butter and cocoa powder. Mix until incorporated.

  9. Pour into tin, bake in oven for 35 - 45minutes. Must still have a lovely wobble wobble.

  10. Switch off the oven and leave inside for 30minutes.

  11. Open oven door and leave until completely cooled.

  12. When cooled, wrap in cling wrap and place in the fridge over night.

  13. Take out of the fridge at least an hour before serving!

  14. Drizzle with Raspberry jus, fresh raspberries and if you dare, melted white chocolate!


Please share pics on social media and tag me @planmepretty if you made this.

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