chocolate-vanilla brûlée cheesecake

  • 340g plain chocolate biscuits
  • ⅓ cup (40g) almond meal (ground almonds)
  • 100g unsalted butter, chopped and melted
  • ¼ cup (55g) white (granulated) sugar


  • 500g cream cheese, chopped and softened
  • 350g fresh ricotta
  • 1 cup (220g) caster (superfine) sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 200g dark chocolate, melted
  • 2 teaspoons cornflour (cornstarch)
  1. Place the biscuits and almond meal in the bowl of a food processor and process until coarse crumbs form. Add the butter and process until combined. Line the base of a 20cm lightly greased springform tin with non-stick baking paper. Using the back of a spoon, press the crumb mixture into the base and side of the tin. Refrigerate for 30 minutes or until firm.
  2. Preheat oven to 150°C (300°F). 
  3. To make the filling, place the cream cheese, ricotta and sugar in the bowl of a food processor and process for 2–3 minutes or until smooth. Scrape down the sides of the bowl, add the eggs and half the vanilla and process for 1 minute. Place two-thirds of the mixture in a large bowl and set aside. 
  4. Add the chocolate to the remaining filling in the processor and process until well combined. Pour the chocolate mixture over the base and smooth evenly. 
  5. Place the cornflour and remaining vanilla in a small bowl and mix to combine. Add the cornflour mixture to the remaining filling and mix well. Gently spoon the mixture over the chocolate filling and smooth evenly. 
  6. Cook for 55 minutes–1 hour or until the edge is just set and the centre still has a slight wobble. Turn the oven off. Allow the cheesecake to cool and set in the oven with the door closed for 20 minutes. 
  7. Stand the cheesecake at room temperature for 30 minutes before refrigerating for 2–3 hours or until cold. 
  8. Sprinkle the cheesecake with the sugar and use a kitchen blowtorch to brûlée the top. Serve. Serves 10.
Reader ratings (3.41) 321251
Chris Holden

Not sure what was meant by plain chocolate biscuits so used plain digestives and added cocoa powder. Needed a bit more butter to make it the right consistency to hold together and mould to the tin

donna hay team

Hi Kate, yes! You can serve it as a regular cheesecake. – The DH Team.

Kate Coleman

Is this fine served without brulee-ing the top? 

donna hay team

Hi, there. We also used chocolate ripple biscuits. When processing the biscuits, make sure to process for a good minute to make sure the butter and biscuits combine. We use a glass to press the mixture in firmly to the tin, if it is crumbly. Hope that helps! The DH Team.

Stacy Korkou

The photography is amazing but I find the recipes hit and miss even for an experienced baker, this one I used choc ripple biscuits, I found the base was too crumbly, very frustrating given it was for a special occasion!

Karen Sweep

Loved the sound of it so made 2 at same time. Both perfect and all who ate totally loved it. I served with fresh raspberries and a vanilla ice-cream scoop.





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