Double-choc mousse cheesecake

This dreamy cheesecake recipe is best prepared the night before to ensure it sets beautifully.

  • 35 mins preparation
  • Serves 12
  • Print


Double-choc mousse cheesecake
  • 125 gram plain chocolate biscuits
  • 75 gram butter, melted
  • 150 gram dark eating chocolate, melted
  • 3 teaspoon gelatine
  • 1/4 cup (60ml) water
  • 500 gram cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 2 eggs, separated
  • 1 cup (250ml) cream
  • 150 gram dark eating chocolate, melted
  • 100 gram white eating chocolate, melted
  • 2 tablespoon cream, extra


Double-choc mousse cheesecake
  • 1
    Line 22cm springform tin with plastic wrap.
  • 2
    Process biscuits until fine. Add butter; process until combined. Press mixture over base of tin. Refrigerate 30 minutes.
  • 3
    Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
  • 4
    Beat cheese, sugar and egg yolks in medium bowl with electric mixer until smooth; beat in cream. Stir in dark chocolate and gelatine mixture.
  • 5
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cheese mixture. Pour filling into tin.
  • 6
    Combine white chocolate and extra cream in small jug. Swirl white chocolate mixture through cheesecake mixture. Refrigerate overnight
  • 7
    Spread dark chocolate over baking paper to a 20cm square. When set, break chocolate into small pieces.
  • 8
    Remove cheesecake from tin to serving plate. Press chocolate pieces around side of cheesecake

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