Chocolate Cheesecake
Meals with my Dad and Aunty Helen would always feature one or more delectable delights. One of the standouts was Aunty Helen's popular chocolate cheesecake.Â
Chocolate Cheesecake recipe
Ingredients
Cream cheese: 500g (2 packets)
Condensed milk: 275ml (1 can)
Butter, unsalted: 80g
Butternut snap biscuits: 250g (1 packet)
Thickened cream: 300ml
Gelatine powder: 3 teaspoons
Boiling water: 2 tablespoons
White chocolate: 200g (1 block)
Dark chocolate: 100g (~1/2 block)
Method
Line a 20cm springform cake tin with baking paper.
Crush the Butternut snap biscuits into a crumb and add melted butter. Press mixture into cake tin. Refrigerate for 30 minutes.
Beat the cream cheese and condensed milk together
Separately, whip the cream until it forms firm peaks
Melt gelatine in boiling water, and leave to cool for a minute. Add it to the cream cheese mixture and beat quickly. Tip: You need to add the hot water to the gelatine quickly and mix into the cream cheese mixture to avoid lumps.
Fold in the whipped cream. Do not overmix as this will reduce the lightness and volume.
Melt white chocolate and fold it into the mixture.
Layer mixture with dribbles of dark melted chocolate and cream cheese. Swirl the chocolate to give marble effect through the cheesecake.
Cover with foil and refrigerate overnight. Serve with strawberries.