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How to make Chocolate cheesecake

Yield = 10
Prep time: 0:55
Cook time: 1:30
Total time: 2:25

Ingredients

  • 200g Oreo biscuits
  • 75g unsalted butter, melted
  • 150ml thickened cream
  • 200g good-quality dark chocolate
  • 150g good-quality milk chocolate
  • 400g cream cheese
  • 500g ricotta
  • 175g caster sugar
  • 1 teaspoon vanilla extract
  • 5 eggs, separated
  • Chocolate curls, to garnish

Method

  • Step 1 Preheat the oven to 170°C. Grease and line the base of a 26cm springform cake pan. Place 2 layers of foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
  • Step 2 Crush biscuits in a food processor. Combine butter with biscuit crumbs and press into the base of the pan. Refrigerate for 10 minutes.
  • Step 3 Place the cream and all the chocolate in a bowl over a pan of gently simmering water until it has melted. Set aside to cool slightly.
  • Step 4 Place the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the eggs yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.
  • Step 5 In a separate bowl, whisk the eggwhites until stiff peaks form, then carefully fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Place in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 1/2 hours. The cake will still have a slight wobble.
  • Step 6 Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight.
  • Step 7 Serve the cheesecake garnished with some chocolate curls.