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Double chocolate cheesecake slice
Double chocolate cheesecake slice
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Whip up irresistible homemade cheesecake slices for a crowd-pleasing dessert or snack. Ideal for picnics or lunchbox surprises.
Ingredients:
  • 1 pkt Choc Ripple biscuits
  • 100g butter, melted
  • 40.00 gm hot water
  • 12.00 gm gelatine powder
  • 2 x 250g pkts cream cheese, at room temperature
  • 252.50 gm thickened cream
  • 161.25 gm caster sugar
  • 150g white chocolate, melted, cooled
  • 50g dark chocolate, melted, cooled
Instructions:
  • Grease a 16 x 26cm slab pan with melted butter. Line the base and two long sides with non-stick baking paper, ensuring the paper overhangs the sides.
  • Pulse the biscuits in a food processor until finely crushed. Add the butter and blend until fully incorporated. Press the biscuit mixture evenly onto the base of the pan using a metal spoon. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • While you wait, pour the hot water into a small heatproof bowl and sprinkle the gelatine over it. Set the bowl in a saucepan of simmering water and gently stir for 2 minutes until the gelatine is fully dissolved. Allow it to cool for 5 minutes before using.
  • In a bowl, combine cream cheese, cream, and sugar. Using an electric beater, blend until smooth. Mix in white chocolate until well combined, then add the gelatin mixture. Pour the mixture into the prepared pan.
  • Drizzle the luscious dark chocolate over the creamy cheesecake and artfully swirl with a skewer.
  • Chill in the refrigerator for 4 hours until firm, then cut into squares before serving.

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