Easter Cheesecake

Ingredients

200 g Choc Ripple biscuits
75 g butter, melted
250 g cream cheese, softened
1/2 cup (110 g) caster sugar
2 oranges, rind finely grated (optional)
3 free-range eggs
150 g dark chocolate, melted
100 g milk chocolate, melted
3/4 cup (180 g) mascarpone
Grated chocolate, to serve

Method

Grease a 22 cm (base measurement) round springform pan and line the base and side with baking paper.

Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base of the pan. Place in the fridge for 30 minutes to chill.

Preheat oven to 160 C.

Place the cream cheese, sugar and orange rind, if using, in a clean food processor and process until smooth. Add the eggs and combined chocolates. Process until smooth. Add the mascarpone and process until just combined. Pour the mixture into the pan and smooth the surface.

Place the cheesecake on a baking tray. Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 2 hours or overnight to chill.

Transfer the cheesecake to a serving plate. Top with grated chocolate.

Credits: Coles

Photo Credits: Coles