It can be enjoyed at all times of the day; breakfast (although we do not recommend it), lunch, dinner, snacks, and most commonly dessert.

So sit back, relax, and enjoy this deliciously excellent page about Cheese cake.

Learn the history, the recipes and more.

Cheesecake of the month...

Chocolate and Mint Cheesecake

• The very first cheesecake most likely was created on the island of Samos. Historians actually believe that cheesecake was probably served to the Olympians.
• The author of "The Companion to Food", Alan Davidson, wrote, "cheesecake was mentioned in Marcus Porcius Cato's De re Rustica around 200 BCE and that Cato described making his cheese libum (cake) with results very similar to modern cheesecake."
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INGREDIENTS

Melted butter, to grease 

1 x 250g packet of chocolate buscuits, couarsely broken

1/2 tsp ground cinnamon

150g butter, melted

250g dark chocolate, finely chopped

3/4 cup caster sugar

3 eggs

3 x 250g packets cream cheese, room temperature

2 tbs cocoa powder, sifted

1 tsp vanilla essence

2 x 300 ctns sour cream

Cocoa powder to serve

Double cream to serve

METHOD

1. Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.

2. Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

3.  Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 5 minutes or until melted.

4. Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.

5.Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.