Chilled Double Chocolate Chip Cheesecake

This enjoyable chilled cheesecake is made with a blend of chopped white and dark chocolate and is perfect for dessert or afternoon tea.

Ingredients serve 6-8

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

10 g gelatin leaves

200 g cream

350 g cream cheese

100 g caster sugar

1 tsp vanilla extract

120 g finely chopped dark chocolate

120 g finely chopped white chocolate

50 g ganache

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese, sugar and vanilla in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Squeeze the excess water from the gelatin leaves, heat gelatin until melted and blend into the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Blend the chopped chocolate in and spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Melt the ganache and pour into a small piping bag. Pipe the ganache on top of the cheesecake in any preferred pattern. Allow cooling in the fridge for at least 2 hours before removing from the tin. Place cheesecake on a serving plate before cutting and serving.

Note: Try adding milk chocolate and chopped toasted nuts to the mix.