Double Chocolate Cheesecake

Name: Double Chocolate Cheesecake
Prep time: 24 h
Cook time: 1 h 20 min
Total time: 25 h 20 min
Yield: 6-8 serving(s)
Ingredients: 125 g chocolate wafer cookies, crushed; 50 g butter, melted; 3 (250 g) packets cream cheese, softened; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 3 eggs; 100 g white chocolate, melted; 2 tablespoons orange liqueur or 2 tablespoons raspberry liqueur; 100 g dark chocolate, melted; 200 g dark chocolate; 50 g butter; 2 teaspoons vegetable oil

Submitted by dale7793

"A chocolate lovers dream. Very impressive presentation with a layered effect."

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Ready In:: 25hrs 20mins
Ingredients:: 12
Serves:: 6-8

ingredients

CRUST
125 g chocolate wafer cookies, crushed
50 g butter, melted
FILLING
3 (250 g) packets cream cheese, softened
³⁄₄ cup caster sugar
1 teaspoon vanilla essence
3 eggs
100 g white chocolate, melted
2 tablespoons orange liqueur or 2 tablespoons raspberry liqueur
100 g dark chocolate, melted
GLAZE
200 g dark chocolate
50 g butter
2 teaspoons vegetable oil

directions

Combine crushed wafers and butter in a bowl.
Press firmly over the base of a greased 20cm springform pan.
Cook in a 180 degree C oven for 10 minutes and cool.
Beat cream cheese, sugar and essence until well combined.
Beat in eggs, one at a time.
Transfer half the mixture to another bowl.
Stir melted white chocolate and liqueur into one half and melted dark chocolate into the other half.
Pour dark chocolate mix into prepared pan.
Gently spoon white mixture over the top of the dark mix for a layered effect.
Cook in a 190 degree C oven for 10 minutes.
Reduce heat to 120 degree C and cook another hour, or until just firm.
A slight jiggle in the middle is fine.
Cool cheesecake overnight in fridge.
When ready to glaze melt the remaining chocolate, butter and oil in a bowl over simmering water.
Stir until smooth.
Spread warm glaze over top of cheesecake and allow to set.
Run a knife around the edge of cheesecake before removing from pan.
Decorate with berries and orange segments.

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Reviews

I'm quite sure this is the same recipe I made for Christmas (the one I made was in a local fundraising cookbook, North American measurements). The ingredients are exactly the same. I really loved this cheesecake. I used blackcurrant liqueur and it adds a subtle different flavour. I think your serving sizes are way off...this is a dense cake and I don't know who could eat 1/6th of it. I cut it into 16 servings. A fantastic recipe for cheesecake and chocolate lovers.

Cookin-jo