White and Dark Chocolate Cheesecake

Looking for an elegant scrumptious dessert that will impress anyone, then go no further. I love mini desserts, but you can make it in a large spring form pan. Simply it is amazing.

Ingredients:

For the crust:

200 g./7 oz. digestive biscuits/vanilla wafers, crushed into crumbs, using a food

½ cup/1 stick butter, melted

For the dark chocolate filling:

200 g./7 oz. cream cheese

1 cup/250 ml. heavy cream

1 ⅓ cups sugar

300 g. semi-sweet chocolate, melted in a microwave or a double boiler

3 tablespoons unsweetened cocoa powder, dissolved in 5 tablespoons of water to form a paste

For the white chocolate filling:

600 g./1 lb. 3 oz. white chocolate

600 g./1 lb. 3 oz. cream cheese

2 tablespoons milk

1 cup sugar

2 tablespoons butter, softened

You will need 20 small spring form pans, or 20 paper-lined muffin cups

Directions:

Mix together the digestive biscuits/wafer crumbs and melted butter. Press the mixture in the mini molds.

Bake in a preheated oven, at 200°C/400°F, for 3-4 minutes. Set aside to cool.

In the meantime prepare the dark chocolate filling:

Place the heavy cream and sugar in a bowl of an electric mixer, and mix until soft peaks form.

Gradually add the cream cheese just to incorporate.

Mix the melted chocolate and the dissolved cocoa. Stir well to fully incorporate, then fold in the whipped cream mixture. Mix gently to fully integrate.

Pour the dark chocolate filling over the crust of the mini molds, covering half of the molds (or paper cups).

Now prepare the white chocolate filling:

Melt the white chocolate in a double boiler or a microwave.

In a bowl of an electric mixer, combine the cream cheese, melted white chocolate, milk, sugar, butter, and vanilla. Mix until it is smooth and of one texture.

Dollop the white chocolate filling over each mold almost covering it.

Refrigerate overnight. Sprinkle some cocoa powder over each serving, optional. Enjoy!

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