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Double-decker cheesecake
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Prep Time:
585 minutes
Cook Time:
60 minutes
Total Time:
645 minutes
Try our delicious Double-decker cheesecake for a tasty twist on a classic dessert.
Ingredients:
  • 250g packet Choc Ripple biscuits, halved
  • 125g butter, melted
  • 2 x 250g packets cream cheese, chopped, softened
  • 141.90 gm caster sugar
  • 3 eggs
  • 100g dark chocolate, melted, cooled
  • 100g white chocolate, melted, cooled
Instructions:
  • - Preheat your oven to 160°C (140°C fan-forced) and grease a 20cm springform pan. - Blend biscuits until they form fine crumbs. Add butter and blend until mixed. - Firmly press the mixture onto the base and sides of the pan. Chill in the refrigerator.
  • In the meantime, prepare the filling: With an electric mixer, blend cream cheese and sugar until smooth. Gradually add eggs, one at a time, mixing well. Transfer the mixture into the prepared pan placed on a baking tray. Divide the mixture into two bowls. Fold dark chocolate into one half until fully incorporated, and mix white chocolate into the other half. Pour the dark chocolate mixture over the biscuit base, followed by the white chocolate mixture for a delightful swirl effect.
  • Bake the cheesecake for 50 minutes to 1 hour, until just set (it will wobble slightly in the center). Turn off the oven and let the cheesecake cool inside with the door ajar for 3 hours. Then, refrigerate overnight before serving.

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