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Smash hit choc cheesecake
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Cheesecake surprise: Hidden treats under a white chocolate dome.
Ingredients:
  • 300g White Chocolate Melts, melted
  • 500g assorted lollies & chocolates
  • 250g pkt cream cheese, at room temperature
  • 55g (1/4 cup) caster sugar
  • 40.00 gm water
  • 9.00 gm gelatine powder
  • 150g white chocolate melts, melted, cooled
  • 300ml ctn thickened cream
  • 115g (3/4 cup) plain flour
  • 80g butter
  • 45g (1/4 cup) icing sugar mixture
  • 20.00 gm cocoa powder
  • 1 egg yolk
  • 20.00 gm iced water
Instructions:
  • For delectable chocolate pastry, heat the oven to 180°C. Blend flour, butter, sugar, and cocoa powder in a food processor until it resembles fine breadcrumbs. Integrate egg yolk and water and blend until dough begins to form. Transfer to a lightly floured surface, knead until smooth. Divide into 2 equal parts, shape into discs, cover, and refrigerate for 15 minutes to settle.
  • Roll out each pastry portion on a lightly floured baking paper to a 3mm-thick, 19cm disc. Chill in the fridge for 30 minutes, then transfer to 2 baking trays. Prick with a fork and bake for 10-12 minutes, swapping trays halfway, until light golden and cooked through. Cool completely before use.
  • For the cheesecake filling, blend cream cheese and sugar in a bowl until smooth using an electric beater. In a heatproof jug in a saucepan, combine water and gelatine. Pour boiling water into the saucepan until it reaches halfway up the side of the jug. Stir with a fork until gelatine dissolves. Mix gelatine mixture and chocolate into the cream cheese until well combined. In a separate clean bowl, use an electric beater to whip cream until soft peaks form, then gently fold it into the cream cheese mixture.
  • Prepare the 18cm springform pan by greasing it with butter and lining the base and sides with plastic wrap, leaving some overhang. Add one pastry disc to the pan, spread filling on top, then add the second pastry disc. Fold the plastic wrap over to cover, then chill in the fridge for 8 hours or overnight until set.
  • Spray a 12cm-deep, 20cm round-based bowl with oil and line it with plastic wrap. Brush the bowl with chocolate and let it set for 5-10 minutes. Repeat with another layer of chocolate and let it set again.
  • Place the cheesecake on a platter and garnish with lollies and chocolates. Carefully remove the chocolate dome from the bowl, peel off the plastic wrap, and place it on top of the cheesecake.

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