Preparation time: 30 minutes Cooking time: 1 hour + overnight chilling Serves: 8-10
• 250g packet choc ripple biscuits
• 80g butter, melted
• 2 x 250g packets cream cheese, at room temperature, chopped
• 300mL cream
• 2 teaspoons finely grated orange rind
• 1/2 cup (110g) caster sugar
• 3 eggs
• 125g dark chocolate, melted and cooled slightly
• 125g white chocolate, melted and cooled slightly
• 300mL cream, whipped
• 125g white chocolate, extra, for decoration
1. Preheat oven to 160°C. Lightly grease a 22cm (base measurement) spring-form tin and line the base with non-stick baking paper. Stand the tin on an oven tray.
2. Break up the biscuits and place into a food processor. Process until finely crushed, then add the butter and process until combined. Spread evenly over the base of the prepared tin, pressing firmly with the back of a spoon. Wipe out the processor bowl.
3. Place the cream cheese, cream, orange rind and sugar into the food processor and process until smooth. Mix in the eggs. Take out half the mixture. Add the dark chocolate to the mix in the food processor and process briefly until combined. Pour over
the biscuit base, scraping out with a rubber spatula. Clean out the processor bowl.
4. Return the reserved cream cheese mixture to the food processor with the white chocolate and process until combined. Pour over the dark chocolate mixture. Bake for
1 hour, until just set. Cool in the tin, refrigerate overnight. Top with white choco-late curls (see step 5) before serving.
5. To make the white choc-olate curls, melt the extra chocolate and spread in a thin, even layer on a clean work surface. Leave to set. Run the side of a spoon through the chocolate, which will create curls. Carefully transfer to a plate until needed. If the weather is very hot or humid, you can use white chocolate melts which will
set more reliably, though the flavour isn’t quite as good.
note when cutting the cheesecake, wipe the knife blade between cuts for better presentation.