Introducing our best double-chocolate recipe, this classic dessert is like death by chocolate.
Ingredients
- Melted butter, to grease
- 250g pkt Arnott’s Choc Ripple biscuits
- 80g unsalted butter, melted
- 250g pkt cream cheese, at room temperature
- 250g pkt light cream cheese, at room temperature
- 155g (3/4 cup) caster sugar
- 300g ctn sour cream
- 3 eggs
- 2 tablespoons fresh lemon juice
- 100g milk chocolate, coarsely grated
- 375ml (11/2 cups) thickened cream
Mocha sauce
- 250ml (1 cup) pouring cream
- 100g dark chocolate, coarsely chopped
- 2 teaspoons instant coffee granules
Method
- Step 1Preheat oven to 160°C. Grease a round 22cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.
- Step 2Process biscuits in a food processor until finely crushed. Transfer to a bowl. Make a well in the centre. Stir in butter. Press over base of prepared pan. Place in the fridge to chill.
- Step 3Meanwhile, use an electric beater to beat the combined cream cheese and sugar in a bowl until light and fluffy. Beat in the sour cream until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon juice. Pour over the biscuit base. Sprinkle with the chocolate. Use a knife to stir to create a swirled effect. Place the pan on a baking tray. Bake for 45-50 minutes or until just set. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled completely. Place in the fridge to chill.
- Step 4Meanwhile, to make the mocha sauce, bring the cream almost to the boil in a saucepan over medium-low heat. Remove from heat. Add chocolate and coffee. Set aside for 1 minute. Stir until smooth. Set aside to cool slightly.
- Step 5Beat the thickened cream until soft peaks form. Spread over the cheesecake. Serve with the mocha sauce.
- High protein
- Vegetarian
Nutrition
4412 kj
Energy
84g
Fat Total
52g
Saturated Fat
1g
Fibre
14g
Protein
291mg
Cholesterol
417.06mg
Sodium
50g
Carbs (sugar)
62g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kerrie Ray
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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