Happy Thursday! Today I’m sharing this super delicious Chocolate Swirl Cheesecake. I love cheesecakes and this recipe, I hope you do too! I haven’t posted a baking post for a while, so I hope you enjoy this.
Prep time: 30 minutes
Cook time: 50 minutes
Refrigeration time: 1 hour
250g sweet plain biscuits
125g butter, melted
2 x 250g pkts cream cheese, slightly softened
1/2 caster sugar
1/2 cup thickened cream
125g dark cooking chocolate
- Preheat oven to 160°C and grease a springform pan. Crush biscuits well then pour into medium mixing bowl. Add melted butter and mis until combined. Transfer to prepared pan and use the back of a spoon to press evenly over the base. Place in the fridge until required.
- To make the filling, use an electric beater to beat together the cream cheese and sugar in a bowl. Add eggs, 1 at a time, beating well after each addition, until combined. Add cream and beat until combined. Pour mixture over biscuit base.
- Chop chocolate and place in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Drizzle filling with melted chocolate and use a skewer to make swirls. Bake on lowest shelf of oven for 50 minutes or until set. Turn oven off and leave cheesecake in oven with door ajar for 4 hours or until completely cooled. (This will help prevent it from cracking.)
- Cover with plastic wrap and place in fridge for 1 hour to chill, then serve.