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Chocolate swirl cheesecake
Chocolate swirl cheesecake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Decadent chocolate swirls elevate this baked cheesecake to a show-stopping delight.
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt sweet plain biscuits (such as Arnott's Nice)
  • 125g butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 115g (1/2 cup) caster sugar
  • 4 eggs
  • 125ml (1/2 cup) thickened cream
  • 125g dark chocolate melts
Instructions:
  • Preheat your oven to 160°C. Brush a 20cm springform pan with melted butter to coat lightly. In a food processor, crush the biscuits until finely ground. Add melted butter and pulse until mixed. Press the mixture evenly onto the base and sides of the pan using the back of a spoon. Chill in the fridge until needed.
  • Using an electric beater, blend cream cheese and sugar in a bowl until smooth. Beat in eggs one at a time until incorporated. Mix in cream until smooth. Pour the mixture over the biscuit base.
  • Melt chocolate in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth. Drizzle filling with melted chocolate and create swirls using a skewer. Bake on the lowest oven shelf for 50 minutes or until set. After baking, turn off the oven and let the cheesecake cool inside with the door ajar for 4 hours to prevent cracking.
  • Chill in the fridge for 1 hour, covered with plastic wrap.

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