Seashells chocolate swirl cheesecake
Rich, dense, beautiful and so decadent New York style baked cheesecake perfect for any special celebration. How about making this for Christmas this year?
Ingredients
Chocolate biscuit Crust
- 240 g plain biscuits
- 1 tbsp cocoa powder
- ¼ tsp cinnamon
- 80 g butter melted
Cheesecake Filing
- 250 g Tatua mascarpone
- 750 g cream cheese softened
- 3 Better Eggs size 8, whole
- 1 Better Eggs yolk only
- 1 tsp vanilla
- 4 tbsp plain flour
- 175 g caster sugar
- 1 tablet Guylian dark chocolate melted and cooled
Mascarpone frosting
- 100 g Tatua mascarpone chilled
- ½ cup icing sugar
- ½ cup cream chilled
- ½ tsp vanilla extract
- Guylian Seashells chocolates to decorate
- fresh berries
- rosemary
Instructions
- Chocolate biscuit crust: Place biscuits in a clean paper bag or between two sheets of paper. Pound with a rolling pin to crush into fine crumbs. Place in a bowl and mix in the cinnamon, cocoa and butter. Press onto the bottom of a buttered 23cm springform tin and refrigerate for 30 minutes.
- Cake: Combine mascarpone, cream cheese and sugar. Beat until smooth, then mix in vanilla. Add the eggs and an egg yolk, one at a time until the cake batter is completely smooth. Fold in flour. Pour the batter into the prepared tin. Dot dark chocolate on the top and using a spoon or skewer, make a swirl pattern.
- Bake in the oven at 160°C for 70 minutes or until the cake is set with a slight wobble in the middle. Turn off the oven and leave to cool inside.
- Mascarpone frosting: Beat mascarpone, vanilla and icing sugar together to just combine. Add cream gradually, continue beating until a soft peak forms. Do not overbeat.
- To decorate: Decorate with mascarpone frosting, seashell chocolates, fresh berries and rosemary.
Notes
Note: This cheesecake can be frozen undecorated. Wrap tightly to freeze. Use within a week. Defrost the fridge completely before decorating.
Tried this recipe?Let us know how it was!
