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Double Chocolate Cheesecake Slice
- Total Time: 55 minutes
- Yield: 20 1x
Description
This recipe is time consuming, however super yummy, perfect for morning tea or dessert.
Ingredients
Scale
- 250g of dry biscuits
- 125g butter, melted
- 500g cream cheese, at room temp
- 2/3 cup caster sugar
- 3 eggs
- 100g white chocolate
- 100g dark chocolate
Instructions
- Preheat oven to 180C
- Grease and line slice pan
- Melt white chocolate, allow to cool
- Melt dark chocolate, allow to cool
- Process biscuits in a food process until finely chopped
- Add butter, keep processing till combined, scrape edges to ensure it’s all mixed together
- Press into base of pan.
- Cover with glad wrap, place in fridge until required
- Beat cream cheese and sugar in an electric mixture until fluffy
- Add eggs one at a time, beating between
- Spoon one half of mixture into a bowl
- Stir white chocolate into one mixture
- Stir in dark chocolate to other
- Remove pan from refridgerator
- Place spoonfuls of each mixture randomly over base
- Shake pan to help flatten spoonfuls
- Using a skewer swirl through the mixture to create a marbled effect
- Bake for 25 min or until centre of cheesecake is firm
- Cool in pan
- Cover with gladwrap
- Refridgerate overnight
- Cut into squares
- Store in an airtight container in the refridgerator
Notes
I use scotch finger biscuits, because they are so yummy.
- Prep Time: 30 mins
- Cook Time: 25 mins
