Black & White Chocolate Marble Cheesecake
Get ready to support the New Zealand Team with this black and white showstopper of a dessert featuring a creamy, chocolate-infused filling swirled to perfection and set atop a crunchy base. Here's to gold medals and delicious moments!If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Biscuit Base
- 125 g butter ^ melted
- 1 pack black & white chocolate cheesecake base mix
Cheesecake
- 250 g dark Ghana chocolate
- 500 g cream cheese at room temperature
- 150 g caster sugar
- 150 ml cream
- 4 eggs
- 2 tsp vanilla extract ^
- ¼ tsp salt ^
Pantry Staples ^
Instructions
- Preheat oven to 170°C. Line the bottom and sides of a 20cm springform tin with baking paper. Cut a circle of baking paper for the bottom, then cut two strips to fit the sides of the tin, use spray oil or soft butter to help the paper stick. Wrap the outside of the tin with foil – this is to prevent water getting in when we cook the cheesecake in a water bath, so make sure every hole is covered and it's sealed nicely.
- Melt butter. Place base mix in a large bowl and combine with melted butter. Transfer to prepared tin and press into the base using a spoon or the bottom of a glass measuring cup. Bake for 10 minutes. The base might not look cooked through when you take it out of the oven, but don't worry as it will set. Set aside.
- Fill a small pot with 3cm of water and bring to a simmer on low heat. Chop chocolate and add to a small heatproof bowl. Place bowl over pot of simmering water (the base of the bowl shouldn't touch the water). Heat chocolate for 3-4 minutes, stirring, until completely melted. Remove from heat. Alternatively, melt chocolate in microwave in 30 second bursts.
- Add room temperature cream cheese, sugar and first measure of cream to a food processor and blend until smooth and combined. Add 3 whole eggs and 1 egg yolk, vanilla and salt measure to the food processor and blend again. If you don't have a food processor, you can use a Nutri-bullet, but you may need to do it in 2 batches. Alternatively, you could do this in a stand mixer or with hand beaters – whisk for 3-5 minutes, until the mixture is completely smooth.
- Pour half of cheesecake mixture onto the crust. Using half the melted chocolate, evenly distribute spoonful's on top of cheesecake mixture. Repeat with remaining cheesecake mixture and chocolate. Gently tap and wiggle the mixture to settle it into the crust. Use a table knife to swirl the batter together, getting down the whole way to the crust to create a marble look. Cover with foil.
- Boil the kettle. Place tin into a deep roasting dish or pan. Pour in hot water from the kettle, enough to come about 3cm up the side of the tin. Bake for 90 minutes; the centre will still be jiggly, but it will set as it cools.
- Remove from the oven and very carefully take cheesecake out of the water bath. Use oven gloves to remove the foil. Immediately run a knife around the edge of the cheesecake; this will prevent the centre from cracking too much. Chill completely for 4-6 hours or overnight.
- When ready to serve, place cheesecake on a serving platter and enjoy!
