Choco­late Crackle Cheese­cake

Recipes+ - - Contents -

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.

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