Double-choc mousse cheesecake
This dreamy cheesecake recipe is best prepared the night before to ensure it sets beautifully.
- 35 mins preparation
- Serves 12
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Ingredients
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
Method
Double-choc mousse cheesecake
- 1Line 22cm springform tin with plastic wrap.
- 2Process biscuits until fine. Add butter; process until combined. Press mixture over base of tin. Refrigerate 30 minutes.
- 3Make 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.
- 4Beat cheese, sugar and egg yolks in medium bowl with electric mixer until smooth; beat in cream. Stir in dark chocolate and gelatine mixture.
- 5Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cheese mixture. Pour filling into tin.
- 6Combine white chocolate and extra cream in small jug. Swirl white chocolate mixture through cheesecake mixture. Refrigerate overnight
- 7Spread dark chocolate over baking paper to a 20cm square. When set, break chocolate into small pieces.
- 8Remove cheesecake from tin to serving plate. Press chocolate pieces around side of cheesecake