Double Chocolate Cheesecake

//Double Chocolate Cheesecake

It wouldn’t be the weekend without a cheesecake! It feels like every weekend I’m making one leading up to Christmas. Yummo!!

This is a great one that sets quickly (in 3-4 hours) due to the chocolate content.

A more cost effective option for the base is using a plain biscuit and 15g cocoa powder.
When using cream cheese without gelatine for cheesecake be sure to buy the full fat version and the non spreadable version otherwise your cheesecake may not set. I find the Philadelphia blocks or Homebrand tubs work best for these no bake cheesecakes.

My other cheesecakes:

 

Double Chocolate Cheesecake
Serves 8
Print
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 250g plain biscuits, broken in half
  2. 90g cold butter, cubed
  3. 500g cream cheese blocks, cubed
  4. 40g thickened cream
  5. 80g sugar
  6. 1 teas vanilla bean paste
  7. 100g white cooking chocolate, melted
  8. 100g milk cooking chocolate, melted
Instructions
  1. Into bowl add roughly broken up biscuits. Blitz on speed 7 until fine.
  2. Add cold butter. Blitz on speed 6 for 30-45 secs until a soft dough forms.
  3. Press this into a springform tin. I line my tin with baking paper for easy removal. Set aside.
  4. Add cream cheese to bowl. Blitz on speed 6 for 45 secs. Scrape down.
  5. Add vanilla and sugar. Blitz on speed 4 for 1 minute. Scrape down.
  6. Add cream and melted white chocolate and blitz on speed 4 for 1 minute or until creamy and smooth.
  7. Pour half of the mixture in "blobs" over the biscuit base.
  8. Add melted milk chocolate to the remaining mix. Mix for 40 seconds or until combined. Spoon over the base. You can swirl the two mixes together if desired with a skewer. Smooth the top of the cheesecake.
  9. Refrigerate for 3-4 hours. Overnight is ideal.
  10. Use a warm knife to cut cheesecake (run it under hot water).
Notes
  1. When using cream cheese without gelatine for cheesecake be sure to buy the full fat version and the non spreadable version otherwise your cheesecake may not set. I find the Philadelphia blocks or Homebrand tubs work best for these no bake cheesecakes.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2014-05-09T23:32:47+00:00January 10th, 2014|Categories: Sweets|Tags: , |1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Olivi August 24, 2014 at 4:12 pm - Reply

    Thank you! The one thing I absolutely hate about doing cheese cakes is the biscuit base. This one though was super easy as it was more a dough type base 🙂 The mix tastes amazing! I cannot wait until tomorrow evening when we share it with Mum for her birthday 🙂

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