Champers Double Chocolate Cheesecake



8oz flour

2oz butter

1oz granulated sugar

1oz cocoa powder


Combine all ingredients in a food processor, until they resemble fine breadcrumbs. Line bottom and sides of 10-inch spring form pan pressing the mixture firmly into the pan.



2lbs cream cheese

8oz granulated sugar

8oz semi-sweet baking chocolate

6 large eggs

1tsp vanilla extract

8oz heavy cream


In a food processor mix cream cheese and sugar until blended then add eggs. Mix until blended add melted chocolate, vanilla and heavy cream. Mix until blended.

Pour into the lined spring form pan and bake for 1 hour at 350 degrees until the mixture is firm to touch. Cool for 15 minutes in pan.



8oz semi-sweet chocolate

4oz sour cream

4oz cream cheese

4oz icing sugar


Mix all ingredients in the food processor until blended, then pour over cheesecake. Smooth the filling to cover the entire top of cheesecake in the pan and return to oven for 10 min. Remove from the oven and cool in the pan, then refrigerate for 3 hours or overnight. Remove from pan and serve 22 portions. The cheesecake should be stored in the refrigerator.

Pairs Best With

Primal Roots Red Blend

A full-bodied wine with aromas of raspberry, black currants and mocha. The berry flavours of this bold red, blend spectacularly with the chocolate layers of this irresistible delight.


Warre's Otima 10 Year Old Tawny

Silky smooth, delicately fruity with a background of complex caramel, vanilla, honey and wood-aged flavours. The nutty, caramel finish of this Port pairs perfectly with this dish, adding new and exciting layers of flavour.