Ingredients
• 200g Arnott’s Choc Ripple biscuits
• 80g butter, melted
• 200g dark chocolate, chopped
• 2 Tbsp cocoa powder
• 60ml hazelnut-flavoured liqueur, such as Frangelico
• 150ml thickened cream, at room temperature
• 300g cream cheese, at room temperature
• 150g caster sugar
• 200g extra dark chocolate, for decorating
• Extra cocoa powder, for dusting
• Whipped cream, to serve
Note: Allow 30 minutes chilling and 2 hours freezing time.
Tips:
• If you’d like a firmer cheesecake, add two softened gelatine leaves to the warm, melted chocolate before folding into the cream.
• Serve the cheesecake with a homemade coffee syrup. Bring three shots of espresso coffee and three tablespoons of sugar to the boil, then cool and serve.
Method
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Line a 20cm springform cake tin with baking paper.
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Put biscuits in a zip-lock bag and crush with a rolling pin, or process in a food processor until fine crumbs form. Put crumbs in a medium bowl with butter and stir to combine. Press crumb mixture firmly into tin and refrigerate for 30 minutes.
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Put chocolate in a heatproof bowl over a saucepan of simmering water, and stir gently until melted and smooth. Remove from heat. Set aside to cool for 15 minutes or until at room temperature.
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Combine cocoa powder and liqueur in a medium bowl. Add the melted chocolate and stir to combine.
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Meanwhile, whip cream until soft peaks form. Gently stir in chocolate mixture, in 2 batches, to combine. Set aside.
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Put cream cheese and sugar in a food processor. Process until blended, then fold in chocolate cream and stir well to combine.
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Pour mixture onto biscuit base in tin and smooth the top. Freeze for 2 hours or until firm to touch.
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Line a large tray with baking paper. Put extra chocolate in a heatproof bowl over a pan of simmering water, and stir gently until melted and smooth. Pour chocolate into a small jug or use a spoon to drizzle chocolate onto prepared tray to form spoon-like shapes with long, thin handles. Freeze until hardened.
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Carefully remove chocolate decorations from paper and arrange on top of cheesecake. Dust with extra cocoa and serve immediately with whipped cream on the side.