You can never go wrong with chocolate. This baked double chocolate cheesecake is utterly delicious and your guests will definitely line up for seconds or even thirds.
To drink: A steaming cup of vanilla tea.
Baked double chocolate cheesecake
- 170g butter, melted
- 250g biscuits, finely crushed
- 2 x 250g tubs smooth cream cheese
- 250ml thick fresh cream
- 100g castor sugar
- 20ml vanilla extract
- 240g good quality white
- chocolate, melted
- 3 eggs
- 50g good quality dark chocolate, finely chopped
- icing sugar, to dust
- cocoa powder, to dust
- fresh cream, to serve
Lightly grease a 22cm springform baking tin with 10ml of the butter and line the base with greaseproof paper.
Combine the biscuits and the butter. Press firmly over the base and sides of the tin. Cover with plastic wrap and place in the fridge until required. Preheat oven to 160°C.
Place the cream cheese, cream, sugar and vanilla in a food processor and blend until smooth. Add the white chocolate and eggs, and process until well combined.
Sprinkle the base with the dark chocolate and pour the cream cheese mixture over. Smooth the surface and bake until the cake is just set in the centre, about 1 hour. Turn the oven off and leave the cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely.
Cover with plastic wrap and chill in the fridge for 1 hour. Dust with icing sugar and cocoa powder, slice and serve with a dollop of cream.
Leaving the cheesecake to cool completely in the turned-off oven with the door ajar stops it from cracking.
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