Chocolate Cheesecake

Name: Chocolate Cheesecake
Total time: 900 s
Yield: 8 Servings
Cuisine: British
Ingredients: 100 g Arnott’s Choc Ripple Biscuits *OR other sweet Biscuits; 50 g melted Butter; *Note: Add a small amount of Cream or Milk if more moisture is required; 1/2 tablespoon (1 & 1/2 teaspoons) Gelatine Powder; 2 tablespoons Water; 1/2 cup Milk; 150 g Dark Chocolate *cut into small pieces; 250 g Cream Cheese *softened; 1/4 cup Caster Sugar; 1/2 teaspoon Vanilla Extract OR 1-2 teaspoons Bandy, Rum, etc. *optional; 1 cup (250 ml) Thickened Cream OR Heavy Cream *whipped; Cocoa Powder for dusting

Hiroko Liston @hirokoliston

Melbourne, Australia

I have been using my easy and fail-free ‘No-Bake Cheesecake’ recipe for decades. It is very versatile and you can create a variety of Cheesecakes by adding extra ingredients. Today I added Dark Chocolate and used Arnott’s Choc Ripple Biscuits for the biscuit base. I reduced the amount of Gelatine Powder because Chocolate makes the Cheesecake firmer.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes plus cooling time

8 Servings

Base
100 gArnott’s Choc Ripple Biscuits *OR other sweet Biscuits
50 gmelted Butter
*Note: Add a small amount of Cream or Milk if more moisture is required
Filling
1/2 tablespoon(1 & 1/2 teaspoons) Gelatine Powder
2 tablespoonsWater
1/2 cupMilk
150 gDark Chocolate *cut into small pieces
250 gCream Cheese *softened
1/4 cupCaster Sugar
1/2 teaspoonVanilla Extract OR 1-2 teaspoons Bandy, Rum, etc. *optional
1 cup (250 ml)Thickened Cream OR Heavy Cream *whipped
Cocoa Powder for dusting

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Steps

15 minutes plus cooling time

1

Line the base and sides of 18cm OR similar size round springform cake tin with baking paper.
2

Process Choco Ripple Biscuits (OR other sweet Biscuits) until crumbled to fine crumbs. Mix with melted Butter for the base and press into the prepared tin. Leave it in the fridge. *Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk OR extra Butter if required.
3

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5 minutes. Use a whisk OR electric mixer to whip Cream until firm peaks form.
4

In a mixing bowl, use the whisk to combine softened Cream Cheese and Sugar.
5

Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves, then add Dark Chocolate, and mix well until smooth.
6

Add the Chocolate mixture and Vanilla (OR Brandy, etc.) to the Cream Cheese mixture, and mix well. Then add the whipped Cream and combine well. Pour the mixture over the base in the cake tin. Leave it in the fridge until set.
7

When Cheesecake Filling is firmly set, dust the top with Cocoa Powder, carefully take out the Cheesecake from the tin, remove the baking paper, and transfer the cake to a serving plate. *Note: Instead of dusting with Cocoa Powder, you can decorate it as you like.