Ingredients
Cooking oil spray, to grease
375g butternut biscuits
60g dark cocoa powder
125g unsalted butter, melted
1 eggwhite
500g cream cheese
100g caster sugar
3 eggs
2 Tbsp cornflour
1 tsp natural vanilla extract
300g sour cream
200g white chocolate, melted, cooled
140g milk chocolate, chopped
70ml pure cream
Double cream, to serve
Method
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Preheat oven to 150°C. Grease a 22cm springform cake tin with cooking oil spray, then line base and side with baking paper. Put biscuits and cocoa in the bowl of a food processor. Pulse until mixture resembles breadcrumbs. Add butter and eggwhite to biscuit, then pulse until combined.
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Press biscuit mixture into base and up sides of prepared tin. Freeze for 10 minutes or until firm.
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Put cream cheese, sugar, eggs, cornflour and vanilla in the bowl of a food processor and pulse until smooth, scraping down side of bowl several times. Add sour cream and process for 30 seconds. Add white chocolate and process for 2 minutes or until smooth.
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Pour cheesecake mixture into prepared tin. Put a water tray in oven for humidity. Bake for 1 hour. Set cheesecake aside in tin to cool completely.
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Put milk chocolate and cream in a small saucepan. Cook, whisking, over a medium heat until smooth. Pour into tin and refrigerate until set. Release cheesecake from tin, slice and serve with double cream.
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