Prep 30 mins
Cook 52 mins
I made this for a small gathering, and it turned out wonderful.
- 1 cup chocolate wafer, finely crushed
- 3 tablespoons butter, melted
- 3 (250 g) packages cream cheese, softened at room temperature
- 3⁄4 cup sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 2 ounces baker's white chocolate baking squares, melted and cooled
- 2 ounces BAKER'S Semi-Sweet Chocolate, melted and cooled
- 2 tablespoons raspberry Schnapps (optional)
- 3⁄4 cup whipping cream
- 2 ounces BAKER'S Semi-Sweet Chocolate
- 2 ounces BAKER'S Semi-Sweet Chocolate, melted
- rose extract, leaves washed and dried
- Crust: Mix together chocolate wafer crumbs and butter.
- Press into the bottom of a 9-inch round springform cake pan.
- Bake at 350 degrees for 7 minutes.
- Let cool.
- Cheesecake: Preheat the oven to 425 degrees.
- Beat the cream cheese and sugar until smooth.
- Add the eggs and beat just until smooth.
- Beat in vanilla.
- Divide the batter evenly into two portions.
- To one portion, stir in the melted white chocolate.
- To the other portion, stir in the melted semisweet chocolate and the schnapps (if using).
- Pour dark chocolate batter into cake pan.
- Smooth the top with a spatula.
- Top with the white chocolate batter.
- Bake in the preheated oven 425 degrees for 10 minutes.
- Lower the temperature to 250 degrees.
- Bake a further 30 to 35 minutes or just until the centre of the cheesecake is firm to the touch.
- Let cool completely before icing.
- Ganache: One to two hours before serving time, in a small saucepan over low heat, melt the chocolate with the cream.
- Stir until smooth.
- Pour over the cake.
- With the help of a spatula, cover the sides and top of the cake with the ganache.
- Decorate with the garnish (see below).
- Keep the cake refrigerated until serving time.
- Garnish: Paint melted chocolate on the undersides of the leaves.
- Place in refrigerate for 15 minutes or until chocolate is just set.
- Carefully peel off the leaves.
- Store in refrigerate until ready to use.
- Note: alternatively, you can use pieces of white and dark chocolate, as garnish instead of the chocolate leaves.