adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double choc fudge cheesecake
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a decadent fusion of brownie and white chocolate berry cheesecake for a divine treat.
Ingredients:
  • 60ml (1/4 cup) hot water
  • 50g dark cooking chocolate, finely chopped
  • 40g (1/4 cup) plain flour
  • 5.00 gm self-raising flour
  • 20.00 gm cocoa powder
  • 2 x 250g pkts cream cheese, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 200g white chocolate, melted
  • 8.80 gm vanilla extract
  • 80ml (1/3 cup) boiling water
  • 6.00 gm gelatine powder
  • 100g frozen raspberries, thawed
  • 250g pkt cream cheese, at room temperature
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) thickened cream
  • 3.00 gm gelatine powder
Instructions:
  • Preheat your oven to 160°C. Grease an 18cm round springform pan or cake pan with melted butter. Line the pan smoothly with non-stick baking paper, ensuring the paper extends 2cm above the edge.
  • For the chocolate fudge base, melt the water, chocolate, and butter in a microwave-safe bowl in one-minute intervals until the chocolate is smooth. Mix in the sugar, flour, cocoa powder, and egg until fully combined. Transfer the mixture to a pan and bake for 30 minutes or until a skewer comes out clean when inserted in the center. Allow it to cool completely before using.
  • In a bowl, combine half of the cream cheese and sugar using an electric beater until smooth. Then, mix in half of the cream, white chocolate, and vanilla until well combined. In another small heatproof bowl, sprinkle half of the gelatine over half of the water. Let it sit in a larger bowl of boiling water until the gelatine dissolves. Once cooled slightly, beat the gelatine mixture into the cream cheese mixture. Pour this white chocolate layer over the base, cover with plastic wrap, and refrigerate for 1 hour to set.
  • To create the berry layer, mash the raspberries in a bowl using a fork. Strain the mashed raspberries through a fine sieve into another bowl to remove the seeds. In a separate bowl, blend cream cheese and sugar until smooth. Mix in the raspberry puree and cream. Dissolve gelatin in water using a double boiler method, then stir into the cream cheese mixture. Pour the mixture into a pan, cover with plastic wrap, and refrigerate for 1 hour to set.
  • Prepare the second layer by following the same process in step 3, using the remaining cream cheese, sugar, cream, white chocolate, vanilla, water, and gelatine. Pour the mixture over the berry layer, cover with plastic wrap, and refrigerate for 4-6 hours until set.

Similar Recipes