Double Chocolate Swirl Cheesecake
This is the Double Chocolate Swirl Cheesecake recipe.
- Prep: 15 min
- Cooking: 35 min - 40 min
- Refrigeration: 4 h
Ingredients
- 1 1/3 cups (330 mL) chocolate cookie crumbs or graham wafer crumbs
- 1/3 cup (80 mL) Canadian butter melted
- 3 Squares (3 oz /90 g) Baker's white chopped
- 3 Squares (3 oz / 90 g) Baker's semi-sweet chocolate chopped
- 2 pkgs (8 oz/ 250 g each) Canadian Cream cheese softened
- 1/2 cup (125 mL) sugar
- 3 eggs
- 3 tbsp (45 mL) chocolate liqueur (optional)
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Preparation
In bowl, mix together crumbs and butter. Press into 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 ºF (180 ºC) oven for 10 minutes; set aside.
Meanwhile, place white and semi-sweet chocolate separately in small microwavable bowls. Microwave each on Medium for 1 minute; stir until smooth. Using electric mixer, beat Canadian Cream cheese with sugar until very smooth. Beat in eggs (one egg at a time). Stir in liqueur, if using. Divide mixture in half. Add white chocolate to one half and semi-sweet chocolate to other half; blend until smooth.
Reserve 3/4 cup (180 mL) of each chocolate mixture. Spoon remaining amounts of each into opposite sides of prepared crust; spread evenly to meet in centre. Using reserved semi-sweet chocolate mixture to top white side of filling, and reserved white chocolate mixture to top semi-sweet side, drop dollops of each in a semi-circle shape, forming a circle in centre. Using a spoon, mix slightly to make a bold swirl pattern.
Bake in 350 ºF (180 ºC) oven for 25 to 30 minutes or until almost set. Let cool completely on rack; refrigerate until chilled, about 4 hours.
