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Photo of Triple chocolate cheesecake by WW

Triple chocolate cheesecake

Total Time
1 hr
20 min
40 min
Elegant white chocolate swirls top this luscious cheesecake. It’s sure to become your new go-to dessert.


Biscuits, chocolate chip, reduced-fat

115 g

Reduced fat oil spread

35 g, melted

Light cream cheese

400 g

Caster sugar

½ cup(s)

Cocoa powder

2 tbs, sifted


2 medium

Light sour cream

¾ cup(s), (200g)

White chocolate

60 g, or melts, melted

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 140°C. Pour boiling water halfway up sides of a deep baking dish and place dish at bottom of oven. Lightly spray a 19cm-round springform tin with oil. Line base with baking paper. Place biscuits in a food processor and process to form crumbs. Combine crumbs and melted spread, then press into base of prepared tin.
  2. Place cream cheese, sugar and cocoa powder in food processor and process until smooth. Add eggs and sour cream, processing until smooth. Pour mixture over prepared base, then bake for 35–40 minutes. The cheesecake will still have a definite wobble in the centre. Turn off oven and leave cake to cool inside with door slightly ajar for 1 hour. Place on a wire rack to cool completely before covering and placing in the refrigerator to chill overnight.
  3. To make white chocolate curls, spread white chocolate on a clean work surface to a 10cm-diameter circle. Allow to set for 15–20 minutes, then run an ice-cream scoop across surface to form curls. Top cake with chocolate curls and serve.