Double Chocolate Cheesecake
- Reviews 1
Ready In: 25 hrs 20 mins
Serves: 6-8
Ingredients
CRUST
- 125 g chocolate wafer cookies, crushed
- 50 g butter, melted
FILLING
- 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
GLAZE
- 200 g dark chocolate
- 50 g butter
- 2 teaspoons vegetable oil
Directions
- 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.
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