Black and white cheesecake
It's double the chocolate and double the fun with this cheesecake. Are you game to try it?
- 45 mins preparation
- 1 hr 30 mins cooking plus cooling
- Serves 8 - 10
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Ingredients
- Dutch-process cocoa, to serve
Chocolate crumb crust
- 250 gm digestive biscuits, coarsely crumbled
- 30 gm caster sugar
- 30 Dutch-process cocoa, sifted
- 125 gm melted butter
White chocolate filling
- 375 gm cream cheese, at room temperature
- 150 gm mascarpone
- 250 gm white chocolate, melted
- 3 eggs
Dark chocolate filling
- 375 gm cream cheese, at room temperature
- 150 gm mascarpone
- 55 gm (¼ cup) caster sugar
- 200 gm dark chocolate (70% cocoa solids), melted
- 3 eggs
Method
- 1Preheat oven to 160°C, butter a 21cm-diameter springform cake tin and line the base with baking paper. For chocolate crumb crust, blitz biscuits, sugar, cocoa and a good pinch of salt in a food processor to fine crumbs. Add butter, process to combine, then press evenly into the base of prepared tin. Bake until dry (8-10 minutes), then cool to room temperature.
- 2For white chocolate filling, beat cream cheese and mascarpone in an electric mixer, scraping sides occasionally, until very smooth. Beat in chocolate, then add eggs one at a time, beating well after each addition. Spread mixture over base, smooth top and place in the freezer to firm up while you make the dark chocolate filling.
- 3For dark chocolate filling, beat cream cheese, mascarpone and sugar in an electric mixer, scraping sides occasionally, until smooth. Beat in chocolate, then add eggs one at a time, beating well after each addition. Spread mixture over white chocolate filling, smooth top and bake until set with a slight wobble (1-1¼ hours). Cool to room temperature, then chill until completely cooled. Dust with cocoa and serve.
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