Sassy’s Chocolate Cheesecake
We’re honoured to have Sassy Bakes share her incredible cheesecake with us!
Recipe by: Sassy Bakes
Serves: 8-12
Time: 5 hours
Ingredients:
- 350g Romany creams
- 2 tbsp cocoa
- 1/2 cup melted butter
- 500g full fat cream chees
- 1/4 cup condensed milk
- 300g Cadbury/Beacon/Lindt milk chocolate
- 1 cup double cream/heavy cream
- 1 tbsp gelatine
- 2 tbsp water
- 1/4 cup cold water
How To Make Sassy’s Chocolate Cheesecake
- Using a food processor, process biscuits and cocoa until it resembles fine crumbs.
- Transfer in to a bowl, add melted butter and mix.
- Transfer mixture in to 20cm springform /silicone pan and press down firmly to create a smooth surface, place in freezer
- For the filling: In a microwavable dish break chocolate into pieces pour half a cup of cream and stir.
- Heat chocolate and cream in the microwave, stirring after every 30 second intervals until chocolate has melted, pour the remainder of the cream in and to create a silky ganache.
- In a mixing bowl mix cream cheese for 1 minute, add condense milk and blend for a further 30 seconds, pour in your ganache and mix for 30 seconds.
- Use a spatula to ensure your mixture is smooth.
- Place gelatine into a cup and mix with 2 tbsp of room temperature water, allow it to set for approximately 5 minutes.
- Place your gelatine mix into microwave for 20 seconds and stir, add the remaining 1/4 cup of water.
- Pour your gelatine mix into your cheesecake filling and blend for 15 seconds
- Pour your filling onto your Biscuit base and allow it to set in the freezer for 4 hours. This makes it easier to unmold.
- Top with fresh cream, shaved chocolate or strawberries