Peppermint Cheesecake

Peppermint Cheesecake


  • 150g Choc Crunch or Choc Chip biscuits
  • 50 Granita biscuits
  • 90g Butter – melted
  • 220g Peppermint Dark Chocolate
  • 250g Philadelphia Cream Cheese
  • 500g Ricotta – well drained
  • 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 and Philadelphia cream cheese on low heat (3°C) with a metal spoon, until smooth.
  • Add to Ricotta and 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 Peppermint Chocolate.

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