Triple Chocolate Cheesecake
Cook: 50 mins
Chill: 1 hr
250 packet plain chocolate biscuits, roughly broken
70g unsalted butter, melted
750g Philadephia cream cheese, at room temp
3/4 cup (165g) caster sugar
2 tsp vanilla extract
100g Nestle dark chocolate, melted
100g Nestle white chocolate, melted
Preheat oven to 210C or 190C fan. Process biscuits until finely crushed. Add butter and process until combined. Press evenly over base of a 23cm spring-form pan. Chill for 15 minutes.
Using an electric beater, beat cheese, eggs, sugar and vanilla (only 1 tsp) until smooth. Divide in half. Beat dark chocolate into one portion. Beat white chocolate and 1 tsp of vanilla into other portion.
Pour dark chocolate mixture into pan over biscuit base. Spoon over white chocolate mixture and use a metal spatula to gently smooth surface. Bake for 10 minutes. Reduce oven temperature to 140C or 120C fan and cook for another 40 - 50 minutes, until firm. Cool in pan.
(The original chocolate topping used chocolate, oil and butter which hardens in fridge and becomes solid chocolate, so I suggest using a chocolate ganache)
125g dark chocolate solids
1/3 cup cream
1 tbsp butter
To make topping, melt chocolate, butter and cream in a small pan over low heat until smooth, quickly turn heat off once it’s melted and combined to avoid over-burning. Cool until spreadable consistency. Spread over cheesecake. Chill for 1 hour, until set. Serve.
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