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Chocolate swirl cheesecake
Chocolate swirl cheesecake


  • 250g plain chocolate biscuits (such as chocolate Digestives), broken
  • 75g unsalted butter, melted
  • Chocolate filling
  • 200g dark chocolate, chopped
  • 100g white chocolate, chopped
  • 750g cream cheese, at room temperature
  • 2/3 cup caster sugar
  • 2 eggs

Chocolate swirl cheesecake

  • Serving size: Serves 10 or more
  • Cooking time: More than 2 hours

Preheat oven to 170°C. Line the base of a 22cm springform tin with baking paper. Using a blender or food processor, process the biscuits into fine crumbs. Transfer to a bowl and stir in the melted butter until well combined.

Using your fingers or the base of a glass, press crumb mixture into prepared tin to come 4cm up the side. Chill while making filling.

To make filling, melt dark and white chocolate in separate heatproof bowls set over pans of simmering water until smooth, ensuring bowls do not touch water. Cool for 15 minutes.

Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Divide cream cheese mixture in half and fold dark chocolate into one and white chocolate into the other. Spoon mixtures into base and, using a skewer, swirl together. Bake for 20-25 minutes, until set. Cool to room temperature then chill overnight. Serve.

From Taste magazine, July 2011.

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