Zola Nene's Double Trouble Cheesecake


Grab your whisks. Perfect your recipes.

The biggest baking battle of the year is about to commence, and we’ve got a familiar face heading up the judging panel. Beloved TV chef, author and foodie Zola Nene will once again be joining our team of acclaimed mentors this season, offering up delicious tips, scrumptious recipes and crafty food hacks designed to help your cakes rise to the occasion.

If you’re in need of a little inspiration for this year’s competition, look no further than Zola’s Double Trouble S’mores Cheesecake. A delicious mash-up of some of your favourite desserts, this show-stopping creation is just the type of striking centre piece our judges are on the look-out for this year.

Here’s the recipe:



200g Nuttikrust biscuits

100ml melted butter

800g LANCEWOOD® Full Fat Cream Cheese, room temperature

200g LANCEWOOD® Sour Cream, room temperature

180g castor sugar

40g cocoa powder, sifted

4 large eggs

200g dark chocolate, melted and cooled


For the meringue topping:

4 large egg whites

8 Tbs castor sugar



Preheat oven to 100C. Cover the outside of a 24cm spring-form tin with foil. Place biscuits into a food processor and pulse until fine. Mix the melted butter into the biscuits then press into a spring form tin.

Refrigerate the base while making the filling.

In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. Fold in the melted chocolate until smooth then pour into the base.

Place the tin into a larger tin, filled with water, then bake for about 1 hour 10 minutes or until the cheesecake is set and the middle is still slightly wobbly. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until set completely.

Place the egg whites into a bowl set over boiling water, then whisk until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy.

Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.