Double Chocolate Cheesecake
Layered white and dark chocolate cheesecake covered in a dark chocolate glaze. One of my classic family recipes which is always a favorite.
Ingredients
Crust
- 1 cup crushed oreos
- 2 Tbsp melted butter
Filling
- 750 grams cream cheese
- ¾ cup sugar
- 3 eggs
- 1 tsp vanilla
- 200 grams dark chocolate melted
- 200 grams white chocolate melted
- 2 Tbsp raspberry liqueur or Amaretto optional, I don't normally add
Glaze
- 250 grams dark chocolate for glaze
- 2 tsp coconut oil
Instructions
To make crust
- Combine cookie crumbs and melted butter. Press into 9 inch springform pan. Bake at 180 c for 10 mins
To make filling
- Blend cream cheese and sugar until smooth, add one eggs at a time mixing well after each addition. Add vanilla
- Remove half the batter and put into another bowl, add melted white chocolate and if using liqueur blend together.
- To the other half add melted dark chocolate and blend
- Pour dark filling in crust first , followed carefully by the white chocolate filling.
- Bake at 220 C for 10 mins then reduce to 120 C for 30-35 mins until firm.
- Remove from oven and carefully slide a knife around edge but leave in pan. Set aside to cool completely. Best left overnight
To make glaze
- Put chocolate and coconut oil in microwave proof bowl. Microwave for one minute, stir until smooth consistency, if needed reheat in short bursts of 20 secs until right consistency.
To assemble
- Put cooled cheesecake on a cooling rack which has baking paper under it. Evenly pour glaze over cake, bang the rack several times to create a smooth finish. garnish with chocolate curls if desired.