Double chocolate cheese cake



For the base layer:-

  1. Marie Gold biscuit – 200 grams/ 1 packet
  2. Unsweetened cocoa powder – 1 heaping tbsp.
  3. Butter- 50 grams, melted

For the filling:-

  1. Gelatin – 2 level tbsps. leveled dissolved in ¼ cup milk
  2. Curd cheese (labneh) – 200 grams
  3. Sweetened condensed milk – 1/2 cup
  4. Lemon juice – 2 tbsps.
  5. Vanilla essence – 1/2 tsp.
  6. Salt – a pinch
  7. Whipping cream – 1 cup
  8. Dark chocolate- 100 grams( melted) with 2 tbsps. of fresh cream ( I used Lindt 60%)
  9. White chocolate 100 grams( melted) with 2 tbsps. of fresh cream ( I used Lindt white chocolate with almonds)

Grated Chocolate for garnish


  1. Process the biscuits in your food processor to make crumbs. Mix biscuit crumbs, cocoa powder and the melted butter. Press this mixture on to the base of a 9″ springform pan & chill for 30 minutes or till firm.
  2. Dissolve the soaked gelatin in a  double boiler.
  3. Beat together the curd cheese, lemon juice, condensed milk, vanilla essence, salt and the melted gelatin until smooth. Beat the whipped cream till it holds peaks & fold in to the curd cheese mixture.
  4. Divide the mixture between 2 bowls. Stir melted dark chocolate into one bowl and melted white chocolate into the 2nd bowl.
  5. Drop spoon full of both mixtures over the biscuit base and use a knife to swirl so as to create a marble effect.
  6. Refrigerate till fully set.
  7. Garnish with grated chocolate and serve chilled.
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