Prep 24 hrs
Cook 1 hr 20 mins
A chocolate lovers dream. Very impressive presentation with a layered effect.
- 125 g chocolate wafer cookies, crushed
- 50 g butter, melted
- 3 (250 g) packets cream cheese, softened
- 3⁄4 cup caster sugar
- 1 teaspoon vanilla essence
- 3 eggs
- 100 g white chocolate, melted
- 2 tablespoons orange liqueur or 2 tablespoons raspberry liqueur
- 100 g dark chocolate, melted
- 200 g dark chocolate
- 50 g butter
- 2 teaspoons vegetable oil
- Combine crushed wafers and butter in a bowl.
- Press firmly over the base of a greased 20cm springform pan.
- Cook in a 180 degree C oven for 10 minutes and cool.
- Beat cream cheese, sugar and essence until well combined.
- Beat in eggs, one at a time.
- Transfer half the mixture to another bowl.
- Stir melted white chocolate and liqueur into one half and melted dark chocolate into the other half.
- Pour dark chocolate mix into prepared pan.
- Gently spoon white mixture over the top of the dark mix for a layered effect.
- Cook in a 190 degree C oven for 10 minutes.
- Reduce heat to 120 degree C and cook another hour, or until just firm.
- A slight jiggle in the middle is fine.
- Cool cheesecake overnight in fridge.
- When ready to glaze melt the remaining chocolate, butter and oil in a bowl over simmering water.
- Stir until smooth.
- Spread warm glaze over top of cheesecake and allow to set.
- Run a knife around the edge of cheesecake before removing from pan.
- Decorate with berries and orange segments.
I'm quite sure this is the same recipe I made for Christmas (the one I made was in a local fundraising cookbook, North American measurements). The ingredients are exactly the same. I really loved this cheesecake. I used blackcurrant liqueur and it adds a subtle different flavour. I think your serving sizes are way off...this is a dense cake and I don't know who could eat 1/6th of it. I cut it into 16 servings. A fantastic recipe for cheesecake and chocolate lovers.