Double chocolate cheesecake

Fairlady
10 servings

By Food24 November 03 2009
Recipe Disclaimer
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Ingredients (12)

CRUST
250.00 ml wafer biscuits — chocolate, crushed
45.00 ml butter — melted
FILLING
750.00 g cream cheese — softened
90.00 ml sugar — granulated
3.00 eggs — extra-large or jumbo
5.00 ml vanilla — essence
100.00 g white chocolate — melted
30.00 ml liqueur — raspberry
100.00 g dark chocolate — melted
Glaze
200.00 g dark chocolate — or dark orange flavoured
50.00 ml butter
10.00 ml sunflower oil
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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.



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