We’ve had our wood-fired kitchen range off for the past few sunny days as we’ve been having barbecues in the garden each evening. So I was looking for a no-bake cake to make for this week’s Cakes & Bakes recipe.
I found a great chilled marble chocolate cheesecake recipe in Mary Berry’s At Home cookbook. I’ve rechristened it white and dark chocolate cheesecake. I hope you don’t mind, Mrs Berry!
The cheese and double cream were whipped together. Next, the vanilla extract and white chocolate (which I melted over a bowl of water that I boiled in the kettle) were added. I got Justin to do the melted dark chocolate marbling stage – he has a much better technique than me!
It was then chilled in the fridge for a few hours – no cooking required. After that, I went right round the edge with a hot knife so that it slipped out of its loose-bottomed tin. If you stand the base of the tin on top of a can (of beans, for example) it makes this stage much easier.
The cheesecake was creamy and airy, light as a cloud. Not over-sweet or sickly as there was no added sugar. Another successful cheesecake creation!
Save this white and dark chocolate cheesecake recipe to Pinterest
- 100g/oz dark chocolate digestive biscuits, crushed
- 50g/oz butter, melted
- 200g/oz Belgian white chocolate, chopped
- 300ml/fl oz double cream
- 300g/oz full-fat cream cheese
- ½ tsp vanilla extract
- 100g/oz dark chocolate
- Line the base of a 20cm/8in round, deep spring-form tin with a circle of baking parchment
- To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon
- To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little
- Reserve 3 tablespoons of the double cream
- Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth
- Add the melted white chocolate and whisk again until smooth and thick
- Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl
- Spoon the remaining mixture into the tin and smooth over the top
- Chill for 30 minutes
- Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin
- Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife or skewer to swirl the toppings together
- Chill for a minimum of 2 hours, turn out and cut into wedges to serve
Cakes & Bakes: Triple Chocolate Cheesecake
I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no one’s looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for greedy old me!
It is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!
There’s a base made from crushed Oreo cookies…
…a thick, intense dark chocolate middle layer…
…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate, of course!).
It was a real winner with everyone who tried it… and there’s now a note in my recipe file for ‘must make again!’.
Triple chocolate cheesecake
Ingredients
For the biscuit base
- 2 x 154g packets Oreo cookies
- 60 g/2oz unsalted butter
For the cheesecake filling
- 3 x 280g tubs cream cheese at room temperature
- 165 g/6oz icing sugar
- 3 tbsp cocoa powder
- 4 eggs
- 300 g/10oz dark chocolate
For the ganache topping
- 180 ml/6 fl oz double cream
- 175 g/6oz white chocolate
- Extra dark chocolate for garnishing
Instructions
- Preheat the oven to 175ºC/350ºF/gas mark 4
- Put the Oreo cookies into a food processor and pulse until they have turned to fine crumbs
- Put the butter into a microwave for 10-15 seconds to soften
- Combine the butter with the Oreo cookie crumbs and spoon the mixture into the base of a 28cm/11inch spring-form cake tin pressing it firmly & evenly with the back of the spoon
- Bake for 10 minutes then set aside to cool
- Break the dark chocolate into pieces, putting them into a glass or pottery bowl
- Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame until the chocolate has melted
- While waiting for the chocolate to melt, put the cream cheese, icing sugar and cocoa powder into a mixing bowl and combine well
- Break the eggs into a measuring jug, whisk lightly until just combined before adding little by little into the cheese/sugar/cocoa mixture, stirring after each addition
- Add the melted dark chocolate to the mixture and combine well
- Pour the mixture on to the biscuit base and bake in the oven for 60 minutes
- Switch off the oven, leave the oven door slightly ajar and allow the cake to cool for half an hour
- Put the cake on a wire rack until it has cooled completely
- Break the white chocolate into pieces, putting them into a glass or pottery bowl with the double cream
- Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame
- When the chocolate has begun to melt, stir the mixture well and allow to cool until it has thickened but still pourable
- Pour evenly over the top of the cake allowing some to drip down the edge
- Serve at room temperature or refrigerated
- Keep refrigerated and consume within 3 days