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)
- 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.
- Preheat oven to 150°C (300°F).
- 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.
- 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.
- 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.
- 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.
- Stand the cheesecake at room temperature for 30 minutes before refrigerating for 2–3 hours or until cold.
- Sprinkle the cheesecake with the sugar and use a kitchen blowtorch to brûlée the top. Serve. Serves 10.
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.