Name: Triple choc cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12
Ingredients: 250 gram packet plain chocolate biscuits, roughly broken; 70 gram unsalted butter, melted; 750 gram cream cheese, at room temperature; 3 eggs; 3/4 cup (165g) caster sugar; 1 teaspoon vanilla extract; 100 gram dark chocolate, melted; 100 gram white chocolate, melted; 2 tablespoon raspberry liqueur; Chocolate topping; 100 gram dark chocolate, chopped; 20 gram unsalted butter; 1 tablespoon vegetable oil

Ingredients

250 gram packet plain chocolate biscuits, roughly broken

70 gram unsalted butter, melted

750 gram cream cheese, at room temperature

3 eggs

3/4 cup (165g) caster sugar

1 teaspoon vanilla extract

100 gram dark chocolate, melted

100 gram white chocolate, melted

2 tablespoon raspberry liqueur

Chocolate topping

100 gram dark chocolate, chopped

20 gram unsalted butter

1 tablespoon vegetable oil

Method

1.Preheat oven to hot, 210°C (190°C fan-forced).

2.Process biscuits until finely crushed. Add butter; process until combined. Press evenly over base of a 23cm springform pan; chill 15 minutes.

3.Using an electric mixer, beat cheese, eggs, sugar and vanilla until smooth. Divide mixture in half. Beat dark chocolate into one portion; beat white chocolate and liqueur into other portion.

4.Pour dark chocolate mixture into pan over biscuit base. Spoon over white chocolate mixture and use a metal spatula to gently smooth surface.

5.Bake 10 minutes. Reduce oven temperature to slow, 140°C (120°C fan-forced); cook another 40-50 minutes, until firm. Cool in pan.

6.To make chocolate topping, melt chocolate, butter and oil in a heatproof bowl set over a pan of gently simmering water, until smooth. Spread over cheesecake; chilli 1 hour, until set. Serve.

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Ingredients

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