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Chocolate meringue cheesecake recipe
Chocolate meringue cheesecake recipe
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Prep Time:
425 minutes
Cook Time:
10 minutes
Total Time:
435 minutes
Decadent dark chocolate cheesecake with Oreo crust and fluffy Swiss meringue swirls - a chocoholic's dream!
Ingredients:
  • 2 x 133g packet Oreo Original cookies
  • 80g unsalted butter, melted
  • 4 gelatine leaves (see notes)
  • 2 x 180g packet dark chocolate (45% cocoa), chopped, plus 50g, extra, chopped
  • 600ml carton thickened cream, at room temperature (see notes), plus 2 tbsp, extra
  • 750g cream cheese, at room temperature, chopped
  • 35g (1⁄3 cup) cocoa powder, sifted
  • 4 egg whites
  • 270g (11⁄4 cup) caster sugar
Instructions:
  • Prepare a 20cm round springform pan by greasing it and lining the base and sides with a double layer of baking paper, making sure to leave a 2cm overhang above the sides.
  • Crush the cookies in a food processor until finely ground. Combine with butter until mixed well. Press mixture into prepared pan evenly. Chill in the fridge for 30 minutes.
  • Soak the gelatine leaves in a small bowl of cold water until softened, about 5-7 minutes.
  • Place the chocolate in a microwave-safe bowl and microwave on High in 30-second intervals, stirring with a metal spoon until smooth. Gradually stir in half of the cream until well combined and smooth. Keep stirring until fully combined as the mixture starts to set.
  • Press out the excess liquid from the gelatine, then melt the leaves in a small saucepan on low heat, stirring constantly for about 30 seconds until fully melted. Take off the heat.
  • Beat cream cheese in a bowl with electric beaters until pale and creamy. Mix in gelatine until combined. Add chocolate mixture and beat until combined, scraping down the sides with a spatula. Mix in cocoa and beat for 1 minute. Incorporate remaining cream. Pour mixture over biscuit base and smooth the top. Refrigerate for at least 6 hours or overnight to set.
  • Combine egg whites and sugar in a large heatproof bowl. Set the bowl over simmering water (avoid touching the water) and whisk until sugar dissolves and mixture reaches 70C. Remove from heat and transfer to a large bowl. Beat with electric beaters on high for 10 minutes until mixture reaches room temperature.
  • Combine the extra chocolate and cream in a microwave-safe bowl. Microwave until the cream starts to bubble. Stir until smooth. Let it cool slightly for 5 minutes, then transfer to a small sealable plastic bag and cut off a 5mm corner.
  • Place the cheesecake on a serving plate. Swirl the meringue on top and use a cook’s blowtorch to caramelize it. Drizzle the chocolate sauce over the cheesecake.

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