Swiss Chocolate Cheesecake
Swiss Chocolate Cheesecake is a baked cheesecake made from white chocolate. It is sensational and will impress even the most hard to please guest.
315g plain chocolate biscuits (i.e. choc ripple)
90g butter, melted
450g Swiss white chocolate
110g butter, softened
900g cream cheese, softened
60g caster sugar
Preheat oven to 170 degrees celsius.
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and mix well to combine. Press biscuit mixture into the base and up sides of a 25cm springform cake tin. Leave about an inch to the top of the tin. Set aside.
Break chocolate into small pieces and place in a heatproof bowl. Stand bowl over a saucepan of simmering water and stir until chocolate has melted and is smooth. Remove chocolate from heat and set aside to cool.
Using an electric mixer, beat cream cheese and butter until smooth, gradually add caster sugar and mix well. Add melted chocolate and eggs and beat until just smooth. Don't overmix.
Pour cheese mixture over biscuit base. Bake for one hour. Turn oven off and allow cheesecake to cool in the oven with the door ajar for a further hour. Remove cheesecake from oven and allow it to stand on a wire rack until completely cool. Cover and refrigerate for at least four hours after that.
Run a knife around the side of the cheesecake to loosen cake tin.
Decorate with white and milk chocolate curls.
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