Chocolate Peppermint Cheesecake
This is a dessert that you can make without turning on your oven. It’s one of those that you can make ahead of time and serve chilled, so it’s stress-free for entertaining. And let’s face it, we need…
INTRODUCTION
This is a dessert that you can make without turning on your oven. It’s one of those that you can make ahead of time and serve chilled, so it’s stress-free for entertaining. And let’s face it, we need easy desserts when we have people over.
METHOD
Ingredients
Directions
- Step 1:
Place biscuits into a food processor and blitz until fine crumbs are formed.
- Step 2:
Add melted butter and pulse till completely combined.
- Step 3:
Pour biscuits into a 25cm springform tin and press firmly with a flat-bottomed glass to create a crust.
- Step 4:
Refrigerate while you make the filling.
- Step 5:
Place gelatine in a small bowl and pour enough boiling water over the powder to dissolve it.
- Step 6:
With a handheld beater, whip the cream until stiff.
- Step 7:
Using the same beaters, no need to clean them, beat the caramel treat, cream cheese, gelatine and the melted chocolate. If the gelatine is a bit hard, pop it into the microwave for 10 seconds to melt it.
- Step 8:
Place a heaped tablespoon of cream into the cream cheese and loosen the mixture.
- Step 9:
Fold the rest of the cream into the mixture until completely combined.
- Step 10:
Spoon into the chilled crust and shake to settle the filling.
- Step 11:
Grate the peppermint chocolate over the filling, reserving a few pieces to chop roughly when serving.
