Double Chocolate Cheesecake Slice
Serves: 20
Prep Time | Cook Time | Total Time |
30 mins | 25 mins | 55 mins |
Ingredients
- 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
By Kat – The Organised Housewife
19 comments
OMG Yummmmmmm! Definitely trying this one in the next few days!
I made this over the weekend and it was a hit!
My base was a little crumbly though, may need more butter (and that is after we ate a couple of the biscuits as ‘chef’s treat’!!).
I didn’t understand the last step #23 – use a skewer to swirl the mixture – as this has already been done in step #17.
I have fixed up the recipe Trace. Not sure why it was crumbly??
If you use plain biscuits, I find you need more butter rather than scotch fingers which are more buttery!
I tried this recipe and it was a huge hit for morning tea with the girls!! will def be making it againxxx
MUST Have. Must make this weekend! Naughty, but worth it.
Do you use cooking chocolate for this?
Yes, the one from the baking isle.
These look so lush, I am drooling lol!! And better still I have everything in to make them! Yippee!!! Am so making these tomorrow! (After I wash my floors of course ????)
Hi Kat, I made this yesterday and it’s gorgeous. Just wondering if you have ever frozen any of it??
Hi Catherine, Ooh no it hasn’t lasted that long in our house! LOL It does last a good week though. We usually make it on special occasions.
Yummo and how easy is that
Super easy and super yummy LOL.:)
Made Saturday not too fiddly not big sweet eaters but demolished in 3 days going to make 2 tomorrow for chef at sailing club serve with fresh strawberry and dob of cream Vicki has busy Fri night booked out upstairs rarely does dessert’s so will treat her this time ????
Ooh sounds lovely with fresh strawberries!.:)
What size pan do you use? Most of my slices use (or have been converted to use) a 20×30 cm pan as I have a big family. I’m very keen to make this for them – it sounds yummy!
Please could you tell me what size pan you used for this slice? It looks very yum!!
What size pan and what dry biscuits ( which I’m thinking is cookie) do you use?