Chocolate Crackle Cheesecake
SERVES 12 PREP 30 minutes + 6 hours 30 minutes to chill COST $2 a serve + To melt chocolate in the microwave, place in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring between each, until melted and smooth.
3 cups Rice Bubbles
200g packet original Tim Tam biscuits, chopped, plus 2 extra, sliced into wedges, to serve
200g milk eating chocolate, melted
¼ cup desiccated coconut
2 teaspoons powdered gelatine
¼ cup boiling water
500g cream cheese, chopped,
at room temperature
½ cup caster sugar
1 teaspoon vanilla essence
1 cup thickened cream, plus 1 cup extra,
whipped, to serve
100g dark eating chocolate, melted, cooled
1 Grease and line a 20cm springform pan with baking paper. Combine Rice Bubbles,
biscuits, milk chocolate and coconut in a bowl. Press Rice Bubble mixture evenly over base and side of prepared pan. Chill for 30 minutes or until firm.
2 Sprinkle gelatine over the boiling water in a small heatproof jug. Stir until gelatine dissolves. Place the cream cheese, sugar and essence in the bowl of a food processor; pulse until smooth. Add cream and gelatine mixture; process until well combined. Add the dark chocolate; pulse until smooth. Pour cream cheese mixture into Rice Bubble shell; smooth surface. Chill for 6 hours or until set.
3 Decorate the cheesecake with extra whipped cream and extra Tim Tams.