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How to make Double chocolate baked cheesecake

Yield = 10
Prep time: 0:30
Cook time: 1:05
Total time: 1:35

Ingredients

  • Melted butter, to grease
  • 1 x 250g pkt Arnott's Nice biscuits
  • 150g butter, melted
  • 1 x 240g pkt Cadbury Dream white chocolate
  • 2 x 250g pkts cream cheese, at room temperature
  • 250ml (1 cup) thickened cream
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 x 200g pkt good-quality dark chocolate, finely chopped
  • Icing sugar, to dust
  • Double cream, to serve

Method

  • Step 1 Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
  • Step 2 Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until mixture is well combined. Transfer biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge until required.
  • Step 3 Preheat oven to 160°C. Place the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
  • Step 4 Place the cream cheese, cream, sugar and vanilla in the clean bowl of a food processor and process until smooth. Add the melted white chocolate and eggs, and process until well combined.
  • Step 5 Sprinkle the biscuit base evenly with dark chocolate. Pour the cream-cheese mixture over the dark chocolate. Use the back of a spoon to smooth the surface. Bake in oven for 1 hour or until the cheesecake is just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely (this will prevent the cake from cracking). Cover with plastic wrap and place in the fridge for 1 hour to chill slightly and firm the crust. Dust the cheesecake with icing sugar. Cut into wedges and serve topped with a dollop of cream, if desired.