Saturday, 30 May 2015


250 grams chocolate ripple biscuits
80 grams butter, melted
500 grams  philadelphia CHOCOLATE cream cheese
1/2 cup caster sugar
200 grams dark cooking chocolate, melted
1/2 cup cream
300 grams frozen raspberries

grease and line the bottom of a 22 cm springform tin.

finely crush or blitz biscuits. add butter and mix together. press into bottom and sides of tin.  refrigerate while making filling.

using an electric mixer,beat the cream cheese and sugar together until smooth.

beat in the melted chocolate and cream until well combined and thick.

place the frozen raspberries in a colander and quickly rinse with cold water (still need to be frozen)just to remove any extra ice. drain well .

fold raspberries into cheesecake mix

pour mix into base and smooth top.

refrigerate over night or till set.

decorate with chocolate shards.recipe below.

NOTE.In Australia, chocolate cream cheese available at coles supermarkets


175 grams dark cooking chocolate

using 2 pieces of baking paper, draw a triangle about 4 inches by 8 inches long on each.

in a heatproof bowl over a pot of boiling water, melt the chocolate.

using a spoon, fill in the triangles with the chocolate.

allow to cool for a couple of minutes then stating at the narrow end of the paper, roll up like a swiss roll.

place in fridge till set and needed.

when ready to use, unroll. chocolate will crack into shards as it unrolls.

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