Chocolate Cheesecake

My mum makes the best cheesecakes.  Usually she only makes them for special occasions – luckily we had two Christmas gatherings this year so we got spoilt with two different flavoured cakes!  This Chocolate Cheesecake is always good, mum has been making it for years and we always look forward to it.  Here’s the recipe:

Base:
1 cup biscuit crumbs (we use Farmbake Choc Chip Fudge Cookies)
⅓ cup butter, melted

Filling:
3 teaspoons gelatine
½ cup boiling water
500g cream cheese, softened to room temperature
¾ cup castor sugar
100g dark chocolate, melted
½ cup cream

Topping:
White or dark chocolate shavings

Combine the biscuit crumbs and butter.  Press into the base of a 20cm round spring form tin and then chill.
Sprinkle gelatine over boiling water.  Use a fork to whisk vigorously for three minutes or until the gelatine is dissolved.  Use an electric beater to beat cream cheese until smooth.  Mix the melted chocolate and remaining ingredients, including the gelatine mixture, into the cream cheese until well combined.  Pour onto the biscuit crumb base.  Chill for 2-3 hours or overnight.
Decorate the top with the shavings of chocolate.



White Chocolate Cheesecake: If you have found us through foodgawker, we apologise as the wrong link was included with our White Chocolate Cheesecake photo.  You can find the recipe for it here.