Gorgeously creamy layers of white chocolate and dark chocolate on a rich chocolate base.

Double Chocolate Cheesecake - gorgeously creamy layers of white and dark chocolate cheesecake on a chocolate biscuit base. | thehecticcook.com

So following quickly on from my post for Diet Friendly Sausage Pasta Bake, comes this post for the very diet unfriendly Double Chocolate Cheesecake. It’s all about balance. Right?

I like to make pudding on a Sunday. It helps to make me feel like a better mum, filling my kids with sugar and fat. I tend to stick to traditional British puds – apple crumble; jam sponge; bread and butter pudding (Have you tried the Toffee Apple Puddle Pudding I blogged a little while ago? Do it. Sooo worth the calories). But for whatever reason, this past Sunday I decided I wanted to make a cheesecake. I often make my White Chocolate and Strawberry Cheesecake, usually when we have guests (use frozen fruit and you can make it any time of the year), but I wanted to make a chocolate one this time. So that’s what I made.

Double Chocolate Cheesecake - gorgeously creamy layers of white and dark chocolate cheesecake on a chocolate biscuit base. | thehecticcook.com

I’ll hold my hands up and admit that this does require the use of a sink-full of bowls. But it’s really easy, and definitely worth a bit of washing up. I used Bourbon biscuits for the base – you can use whatever you’d like, I considered Oreos which would be great, but they were more than double the price of the Bourbons, so got shelved (I’m not embarrassed to admit I’m tight thrifty).

Double Chocolate Cheesecake - gorgeously creamy layers of white and dark chocolate cheesecake on a chocolate biscuit base. | thehecticcook.com

I only refrigerated my cheesecake for a couple of hours because I didn’t have the time to leave it for longer – this is a recurring theme for me and cheesecakes, but heh ho. So it was slightly softer than it could have been. Did this affect the taste? Course it didn’t. But if you’re slightly more organised than me and can refrigerate your cheesecake for longer, it’ll be easier to slice.

Double Chocolate Cheesecake

Yield: 8-10

Double Chocolate Cheesecake

Gorgeously creamy layers of white chocolate and dark chocolate cheesecake on a rich chocolate biscuit base.

Ingredients

  • 300g chocolate biscuits (I used bourbons)
  • 120g unsalted butter
  • 500g soft cheese (2 tubs, I use supermarket own - but not light)
  • 300ml tub double cream
  • 50g icing sugar
  • 150g white chocolate
  • 150g dark chocolate (decent stuff, over 60% cocoa)

Instructions

  1. Line the base of an 8" springform / loose bottomed tin (a removable base is important if you want to get your cheesecake out of the tin) and grease it (either use a little melted butter or some groundnut oil).
  2. Place the biscuits in a blender and blitz to fine crumbs, or smash to death in a plastic bag with a rolling pin.
  3. Melt the butter in a bowl, then add the biscuit crumbs and stir through.
  4. Pour this into the prepared tin and flatten down evenly.
  5. Place the tin in the fridge whilst you make the filling.
  6. In 2 separate bowls break up each of the chocolates, and melt, either in the microwave (30 second bursts stirring in between) or over a bain marie. Let these cool slightly.
  7. In another larger bowl place the soft cheese and icing sugar. Mix this until the sugar is fully incorporated and the soft cheese is nice and smooth (I used a hand mixer).
  8. Gradually add the double cream, mixing after each addition. The mixture should start to thicken.
  9. Add half of the mixture to each of the bowls of chocolate (I'm a bit OCD and weighed out just over 400g into each) and mix each bowl until all the chocolate has been combined. The dark chocolate mix tends to be a bit thicker.
  10. Take the tin out of the fridge and spread the white chocolate cheesecake mix over the base, spreading it out evenly.
  11. Then drop spoonfuls of the dark chocolate mix all over the white chocolate layer. Use a spatula or palette knife to spread the mix out to a nice even layer.
  12. Refrigerate for at least 4 hours.
  13. Serve.
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Double Chocolate Cheesecake - gorgeously creamy layers of white and dark chocolate cheesecake on a chocolate biscuit base. | thehecticcook.com

This cheesecake is gorgeous by itself. But it’s phenomenal with a raspberry coulis. Simply blend about 100-200g raspberries (again I used frozen and just let them defrost for a bit first) with a spoonful or two of icing sugar. If you’re feeling fancy you can then sieve it to get rid of the seeds. I didn’t. The Husband has a bit of a thing for raspberries with chocolate. And I aim to please 😉

Happy cooking!

Double Chocolate Cheesecake - gorgeously creamy layers of white and dark chocolate cheesecake on a chocolate biscuit base. | thehecticcook.com

 

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