This is a very rich, decadent cake. I often make it as a birthday cake or for a special occasion or for anyone who loves cheesecake! I found the recipe in a Cadbury Chocloate Recipe book. However, I have modified it as I find cooking with Lindt Chocolate is the best and creates a greater quality product!
Hints & Tips
- When the cake comes out of the oven, it is in perfect shape. As it cools, it tends to drop a bit as per the pictures. It is still perfectly OK and tastes amazing!
- This is a rich cheesecake and should be served in thin slices!
- Veg
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
Cookie Dough
- 60 grams Butter
- 1/4 cup Brown Sugar
- 1/4 cup Caster Sugar
- 2 tablespoons Water
- 1/2 cup Plain Flour
- 100 grams Lindt 70% Cocoa Chocolate - Chopped into Chunks
Cheesecake
- 250 grams Pack of Chocolate Ripple Biscuits or Something Similar
- 1/4 cup Caster Sugar
- 60 grams Melted Butter
- 750 grams Marscapone Cheese
- 400 grams Sweetened Condensed Milk
- 3 Eggs
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease and line a 23cm springform cake tin with baking paper.
- To make the cookie dough, cream the butter, caster sugar and brown sugar in a bowl until light and fluffy.
- Stir in the water, flour and chopped Lindt chocolate chunks.
- Mix until all ingredients are combined. You may need to use your hands to form a dough. Set aside.
- To make the cheesecake base, process the chocolate biscuits in a food processor to form crumbs. (Alternatively, place in a Glad Bag or Freezer bag and bash with a rolling pin on a hard surface until you have crumbs!)
- Combine crumbs with sugar and mix well. Add the melted butter and mix again. Press the mixture evenly into the base of the cake tin.
- Beat the marscapone cheese until smooth.
- Add the condensed milk and eggs and beat thoroughly.
- Pour the cream cheese mixture over the crumb base.
- Place teaspoonful balls of cookie dough into the cream cheese mixture. Press them lightly so that they sink beneath the surface.
- Bake the cheesecake for an hour – check as it often takes longer – the cheesecake should be firm all over and not runny.
- Remove from the oven and allow to cool in the pan.
- Refrigerate for 3 – 4 hours or overnight.
- Dust with drinking chocolate before serving.
Leave a Reply