Sunday, 1 June 2014

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.
100g Oreo cookies (discard the cream)
50g melted butter

 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
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.


  1. Hi, may I ask what kind of chocolate you're using? Is chocolate couverture or chocolate compound?


    1. I have used normal cadburys chocolates, you can use any chocolates you like.

  2. Hi Mandy, I just finished baking this but can I know why mine turn out with dark brown top? I set my temp at 180c + 1 hour. Is it because of my oven, the conventional type? Thx in advance, Mand. By d way, love yr blog :-)
    Best Regards,

    1. Hi Chris, it could be that it's too hot on the top. You could place some foil on top to stop it browning too quickly.

  3. Thx Mandy....I will give it another shotbthis weekend. By d way, my hubby n colleagues loved it so much even though it was not presentable. It tasted really good. Thx so much for sharing yr amazing receipes. U inspired me so much..:-))

    Regards, Chris

    1. Thanks for the message Chris, glad to hear it's gone down well.

  4. Mandy,

    Use hand whisk or electrick whisk to whisk the cream cheese?

  5. Hi Mandy, mine was shrink, do you have any idea why? In term of taste, it was really good! ! :)

  6. Hi Mandy how to make egg less version of this cheesecake

  7. Hi Mandy,

    1st I must thank you for sharing your recipe. I have tried making your peach cheesecake for my elder son birthday last year. It was a very presentable cake. The cake taste better if you keep it in the fridge for 2 or more days.
    Now I am going to pick up another recipe of yours to bake oreo cheesecake using this recipe. Hope it will turn out well too cos I am not very good in baking. Thanks for your inspiring blog that I am braving myself up to bake birthday cake for my boys.