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Chocolate cheesecake
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Prep Time:
55 minutes
Cook Time:
90 minutes
Total Time:
145 minutes
Decadent baked cheesecake made with a blend of dark and milk chocolate - a chocolate lover's paradise.
Ingredients:
  • 200g Oreo biscuits
  • 75g unsalted butter, melted
  • 150ml thickened cream
  • 200g good-quality dark chocolate
  • 150g good-quality milk chocolate
  • 400g cream cheese
  • 500g ricotta
  • 175g caster sugar
  • 5 eggs, separated
  • Chocolate curls, to garnish
Instructions:
  • Preheat the oven to 170°C, then prepare a 26cm springform cake pan by greasing and lining the base. Wrap the outside of the pan with 2 layers of foil to prevent water from seeping in during the water bath cooking process.
  • Pulse biscuits in a food processor until crushed. Mix biscuit crumbs with melted butter and press onto the pan base. Chill in the fridge for 10 minutes.
  • Combine the cream and chocolate in a bowl set over simmering water, allowing it to melt gently. Let it cool slightly before using.
  • Combine cream cheese, ricotta, caster sugar, and vanilla extract in a food processor until smooth. Mix in egg yolks one at a time until combined. Add the chocolate mixture and process briefly before transferring to a large bowl.
  • In a bowl, whip egg whites until stiff peaks form, then gently fold into the chocolate mixture. Pour over the biscuit base, smooth the top, and place in a roasting pan. Fill the roasting pan with boiling water halfway up the sides of the pan. Bake in the oven for 1 1/2 hours until the cake has a slight wobble.
  • Allow the dish to cool in the turned-off oven for 1 hour, then refrigerate overnight.
  • Garnish the cheesecake with chocolate curls before serving.

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