Double chocolate cheesecake


Ingredients 15
Servings 10
Time

Ingredients

  • CRUST
  • 250
    ml
    crushed chocolate wafers
  • 45
    ml
    butter, melted
  • FILLING
  • 750
    g
    Philadelphia cream cheese, softened (see tips)
  • 90
    ml
    granulated sugar
  • 3
    extra-large or jumbo eggs
  • 5
    ml
    vanilla essence
  • 100
    g
    white chocolate, melted
  • 30
    ml
    raspberry or orange liqueur (optional)
  • 100
    g
    dark chocolate, melted
  • GLAZE
  • 200
    g
    dark chocolate, or dark orange chocolate
  • 50
    ml
    butter
  • 10
    ml
    sunflower oil
 

Method

 
CRUST: Combine crushed wafers and butter, press firmly into base of a 20 or 23 cm diameter springform pan. Bake at 180 ºC for 10 minutes. FILLING: In a food processor or with an electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla essence. Transfer half of batter to another bowl. Stir melted white chocolate and liqueur into this portion. Blend melted dark chocolate into remaining batter. Pour dark batter over pastry crust and spread out evenly. Spoon white batter over carefully and spread out evenly. Bake at 220 ºC for 10 minutes, reduce temperature to 120 ºC and bake for 40 to 60 minutes longer (depending on size of pan used), or until centre of cake is just firm. Remove from oven and run a knife around sides. Let cake cool completely before removing sides of pan. GLAZE: Melt chocolate, butter and oil in a bowl over hot water, stirring until smooth. Place cake on a rack standing on waxed paper. Pour glaze over entire cake. Tap rack on counter several times to smooth glaze and distribute it more evenly. Using the back of a spoon, draw decorative lines on surface of glaze. If desired, garnish with chocolate curls or crystallised orange strips. Use a knife dipped in hot water and then dried to cut cake. Repeat for each cut.
 

Read more on: bake  |  dairy
 

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