HERITAGE™ Chocolate Cheesecake

Recipes Modern & Historic

Chocolate Cheesecake

Serving Size: Serves 12


14 oz (435 g) gingersnaps, crushed fine
6 oz. (185 g) butter, melted
3/4 cup (175 ml) sugar
2 Tbsp. (30 ml) flour
1/2 Tsp. (2 ml) nutmeg
1/4 Tsp. (1 ml) salt
Three 8 oz. (85 g) packages cream cheese, room temperature
1 Tsp. (5 ml) vanilla
4 eggs, separated
1 cup (250 ml) cream
1/2 cup (120 ml) milk
1-1/2 cups (375 ml) HERITAGE™ Chocolate Drink
3/4 cup (175 ml) crystal (candied) ginger, chopped fine


To Make Crust
Preheat oven to 325°F (160°C). Place gingersnaps in food processor and process until fine crumb forms. Move ginger crumbs to small bowl and add melted butter. Press mixture into bottom of a 10” springform pan. Bake for 10 minutes. Cool ten minutes.

To Make Filling
In a large bowl, mix sugar, flour, nutmeg, salt and cream cheese. Add vanilla and mix 1 minute. Separate egg yolks from whites. Place egg whites into small glass or metal bowl.

Add egg yolks to cream cheese mixture, one at a time, mixing well after each yolk. Add cream and milk and mix for 1 minute. Whip egg whites until stiff peaks form; fold egg whites into cream cheese mixture. Gently fold in grated chocolate and chopped ginger.

Pour mixture into springform pan. Bake at 325°F (160°C) for 50 minutes. Let cool in oven with door shut for 15 minutes. Remove and let cool for 1 hour. Place in refrigerator for a minimum of 6 hours – it’s best if left overnight to cool and blend flavours.