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Double Chocolate Cheesecake Slice

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  • Total Time: 55 minutes
  • Yield: 20 1x


This recipe is time consuming, however super yummy, perfect for morning tea or dessert.


  • 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


  1. Preheat oven to 180C
  2. Grease and line slice pan
  3. Melt white chocolate, allow to cool
  4. Melt dark chocolate, allow to cool
  5. Process biscuits in a food process until finely chopped
  6. Add butter, keep processing till combined, scrape edges to ensure it’s all mixed together
  7. Press into base of pan.
  8. Cover with glad wrap, place in fridge until required
  9. Beat cream cheese and sugar in an electric mixture until fluffy
  10. Add eggs one at a time, beating between
  11. Spoon one half of mixture into a bowl
  12. Stir white chocolate into one mixture
  13. Stir in dark chocolate to other
  14. Remove pan from refridgerator
  15. Place spoonfuls of each mixture randomly over base
  16. Shake pan to help flatten spoonfuls
  17. Using a skewer swirl through the mixture to create a marbled effect
  18. Bake for 25 min or until centre of cheesecake is firm
  19. Cool in pan
  20. Cover with gladwrap
  21. Refridgerate overnight
  22. Cut into squares
  23. Store in an airtight container in the refridgerator


I use scotch finger biscuits, because they are so yummy.

  • Prep Time: 30 mins
  • Cook Time: 25 mins

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