Triple choc cheesecake slice

  • 35 mins cooking
  • Makes 24 Item
  • Print


Triple choc cheesecake slice
  • 24 (310g) chocolate chip cookies
  • 1/2 cup (125ml) thickened cream
  • 250 gram white eating chocolate, coarsely chopped
  • 500 gram soft cream cheese
  • 3/4 cup (165g) caster sugar
  • 2 eggs
Chocolate ganache
  • 200 gram dark eating chocolate, coarsely chopped
  • 1/3 cup (80ml) cream


Triple choc cheesecake slice
  • 1
    Preheat oven to 150ºC (130ºC fan-forced). Grease 19cm x 30cm lamington pan; line with baking paper, extending paper 5cm over long sides.
  • 2
    Place cookies in single layer over base of pan; trim to fit if necessary.
  • 3
    In a small saucepan, stir cream and chocolate over low heat until smooth. Cool.
  • 4
    In a medium bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in eggs, one at a time; beat in chocolate mixture. Pour mixture into pan.
  • 5
    Bake slice about 35 minutes or until set. Cool in oven with door ajar. Refrigerate 3 hours or overnight.
  • 6
    To make chocolate ganache, stir ingredients in a small pan over low heat until smooth. Allow to cool 15 minutes. Once cooled, spread over cheesecake. Refrigerate until set.
  • 7
    Remove cheesecake from pan; remove paper from base before slicing to serve.