CHOCOLATE CHEESECAKE

Cheesecake and Coole Swan are a match made in heaven. At its most basic, the cream cheese and liqueur are a simple blend that almost anybody would love. Bring chocolate into the equation and you’ll have a delectable dessert that nobody can say no to.

Makes 12

Ingredients:

For The Cheesecake

  • 175g Ginger Nut Biscuits
  • 75g Butter
  • 250g Philadelphia Cheese
  • 100g Icing Sugar
  • 500ml Cream
  • 4 Leaves of Gelatine
  • 175ml Coole Swan

For The Chocolate Glaze

  • 3 Leaves of Gelatine
  • 115g Caster Sugar
  • 75ml Cream
  • 60ml Water
  • 40g Cocoa Powder

Directions

Place the biscuits in a food processor and blend into a crumb. Transfer the crumbs into a clean mixing bowl. Melt the butter in a pot over a low heat. Once melted combine with the crumb mix (If the mixture is to dry add a little more melted butter)

Tip the crumb mix into a lined 9 inch lose bottom clip side cheesecake tin. Press the crumbs down with a back of a spoon. Place into the fridge for 30 mins to set.

Using an electric mixer, cream together the Philadelphia cheese and icing sugar until smooth. Then add in the cream and whisk together.

Soak the gelatine leaves in cold water for about 5 mins (or until soft). Once it has softened place into a cup and melt in a microwave for 20 seconds. Mix the Coole Swan into the melted gelatine and fold into the cheesecake mix.

Pour the cheesecake mix into tin and level the top, using a palette knife. Place in the fridge for approximately 1 hour until set, overnight is fine.

Glase

Soak the gelatine leaves in cold water for approx. 5 mins (or until soft). In a small pot, place the caster sugar, cream, water and cocoa powder bring to the boil and remove from
the heat. Remove the gelatine from the water and squeeze out the water. Whisk into the chocolate mix.

Pass the glaze mix through a sieve and allow to cool but not set.

Pour the tepid chocolate mixture over the top of the cheesecake and spread evenly. Return to the fridge for min 30 mins.

Serve & enjoy!