Double chocolate cheesecake

 

Rich, smooth and very chocolatey.  Made this for my friend who was visiting me.

I love the colours of the dark and light with a base of Oreo biscuits.

I kept the design simple as it looks sharp with the two layers.

This would still work well in a 7 inch cake tin, you would get a higher cheesecake.

 

Ingredients:
 

100g Oreo cookies (discard the cream)

50g melted butter

Method:
 

 Line the base of an 8 inch spring form tin.

Crush the Oreo cookies and add the melted butter.

Press firmly into the base of the tin and chill for 30 minutes in the fridge.

Chocolate cream cheese filling:

 

450g cream cheese

100g caster sugar

100g dark chocolate
100g white chocolate

2 eggs

1.Tsp vanilla extract

140g sour cream

 

Method:
 

Melt the chocolates separately over a double boiler.

 

 Stir gently until it has melted and set aside to cool.

 

 





 

Whisk cream cheese with the sugar until combined.

Add egg one at a time and whisk to combine.

Add vanilla extract and mix well.

 

 Add the sour cream and fold.

Divide mixture into two portions.

 

 

Melt the chocolates over a double boiler separately.

 



 

 Add 100g melted white chocolate to one portion of the cream cheese mixture.

 

 

Add 100g melted dark chocolate into the second portion of cream cheese mixture.

 



 

 Add the chocolate cream cheese mixture first.

Smooth out with a spoon.

 

Fill the white chocolate cheese mixture into a piping bag.

 



Pipe on top of the dark chocolate mixture.

 



Pipe around covering the dark chocolate mixture.

 



Smooth out with the back of a spoon.

 



 

Wrap layers of baking paper and tin foil around that cake tin to prevent the water seeping into the spring form cake tin.

 



Add hot water into the tray and this creates a water bath for the cheesecake, it will prevent the cheesecake from cracking.

Bake in a preheated oven of 180c for 1 hour.

 



 

Bake in a preheated oven at 180c for 1 hour, after baking leave to cool in the oven for an hour. With the oven switched off. Take out to cool further and once cooled completely, wrap and

chill in the fridge overnight.

 

Remove the cheesecake out the cake tin after chilling overnight, rest in the fridge for a further 12 hours or more to dry out the cheesecake and it will be perfectly smooth and chocolatey.