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No-bake dark choc cheesecake
No-bake dark choc cheesecake
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Prep Time:
395 minutes
Cook Time:
Total Time:
395 minutes
Indulge in a luscious no-bake dark chocolate cheesecake.
Ingredients:
  • 250g packet choc ripple biscuits
  • 75g butter, melted
  • 6 gelatine leaves (see notes)
  • 2 x 180g blocks dark chocolate, chopped
  • 600ml tub thickened cream (see notes)
  • 180g block white chocolate, chopped
  • 750g cream cheese, softened
  • 42.90 gm cocoa powder, sifted
Instructions:
  • Prepare a 22cm round springform pan by greasing it and lining the base and side with two layers of baking paper, making sure to extend the paper 2cm above the edge of the pan for easy removal.
  • Pulse biscuits in a food processor until finely chopped. Add butter and process until mixture is fully blended. Press mixture onto the base of the pan and refrigerate until ready to use.
  • Soak gelatine leaves in a small bowl of cold water until softened, for about 5 to 7 minutes.
  • First, place the dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes until smooth. Slowly incorporate half of the cream, stirring constantly until well combined (refer to notes). Next, place the white chocolate in a microwave-safe bowl and microwave on HIGH (100%) for 1 minute until smooth.
  • Remove excess liquid from gelatin and melt in a small saucepan over low heat, stirring constantly for 30 seconds. Take off the heat.
  • In an electric mixer, whip cream cheese until fluffy. Stir in hot gelatine, then add dark chocolate mixture and mix until combined. Scrape down the sides of the bowl. Mix in cocoa powder for 1 minute, then add remaining cream and mix until well combined. Pour the mixture into the prepared pan and smooth the top.
  • Quickly drizzle white chocolate over the cheesecake, then swirl a butter knife through to create a marbled effect. Refrigerate overnight for best results.
  • Remove the cheesecake from the pan and carefully transfer it to a serving plate. Let it rest for 10 minutes before serving.

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