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Chocolate swirl cheesecake
Chocolate swirl cheesecake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge in our decadent double-chocolate dessert, the ultimate chocolate lover's dream.
Ingredients:
  • Melted butter, to grease
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 80g unsalted butter, melted
  • 250g pkt cream cheese, at room temperature
  • 250g pkt light cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 300g ctn sour cream
  • 3 eggs
  • 42.00 gm fresh lemon juice
  • 100g milk chocolate, coarsely grated
  • 375ml (1 1/2 cups) thickened cream
  • 250ml (1 cup) pouring cream
  • 100g dark chocolate, coarsely chopped
  • 2 tsp instant coffee granules
Instructions:
  • Preheat your oven to 160°C and generously grease a 22cm round springform pan with melted butter, then line the base with non-stick baking paper.
  • Crush biscuits in a food processor until finely ground, then transfer to a bowl. Create a well in the center and mix in the butter. Press the mixture into the base of the pan and chill in the fridge.
  • Using an electric beater, whip the cream cheese and sugar in a bowl until fluffy. Mix in the sour cream until smooth. Add the eggs one by one, beating well after each addition. Stir in the lemon juice. Pour over the biscuit base and sprinkle with chocolate. Swirl with a knife for a marbled effect. Set the pan on a baking tray and bake for 45-50 minutes until set. Turn off the oven and let the cheesecake cool with the door slightly open. Chill in the fridge before serving.
  • In a saucepan over medium-low heat, gently heat the cream until it's almost boiling. Remove from heat and stir in the chocolate and coffee. Let it sit for 1 minute, then stir until smooth. Allow the mocha sauce to cool slightly before using.
  • Whip the thickened cream until it forms soft peaks. Spread it over the cheesecake and serve with the mocha sauce.

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