Double Chocolate Cheesecake

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25hrs 20mins

Ingredients Nutrition


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

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