Chocolate Cheesecake

Chocolate Cheesecake


  • 150g Choc Crunch or Choc Chip biscuits
  • 50g Granita biscuits
  • 3 tablespoons Coconut – lightly pan fried
  • 100g Butter – melted
  • 220g Dark Chocolate – chopped
  • 500g Ricotta – drained
  • 250g Philadelphia Cream Cheese – chopped
  • 100g Glace Cherries
  • 1 tablespoon Honey
  • 1 teaspoon Vanilla Extract
  • 3 teaspoons Gelatine dissolved in 1/4 cup boiled water (whisk with a fork)


  • Blend biscuits and butter in a food processor.
  • Press into base of a greased 24cm dish, or a springform pan lined with baking paper, refrigerate.
  • Stir chocolate over low heat (3°C) with a metal spoon until smooth. Add to cheese, cherries, honey and vanilla then process for 1 minute.
  • Scrape down sides, add gelatine process a further 1 minute or until soft and smooth.
  • Spread onto biscuit base, refrigerate.
  • Decorate with 300ml whipped Cream and shaved Dark Roast Almond Chocolate and Cherries.

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