Tessa’s Chocolate Cheesecake Recipe

Tessa is the cheesecake queen.

Her chocolate cheesecake was a hit with the whole family on Mother’s day so we thought we’d share the recipe with you.

Little River Estate dairy products have no thickeners or additives, the addition of gelatine helps this cheesecake set.

For best results, the dairy products should be at room temperature so they whip up super smooth.

For a grown-up version dissolve the gelatine in Rum or Tia Maria rather than water. You can intensify the chocolate flavour by adding 2 tsp of cocoa powder into the cream cheese mixture.

Ingredients

• 1 package (200-250) Superwine or digestive biscuits, crushed
• 3/4 cup unsalted butter, melted
• ¼ cup desiccated coconut
• 2tbsp brown sugar
• 2 tsp Gelatine – dissolved in ¼ cup of water (or alcohol of choice)
• 500gm Little River Estate Cream Cheese, at room temperature
• 1/4 cup icing sugar
• 1/2 cup white sugar
• 500gm Little River Estate Sour Cream
• 1 teaspoon pure vanilla extract
• 225 grams dark chocolate
• Optional – Aroha Dark Chocolate Raspberry Square to garnish

For the Crust

1. Prepare a 20cm springform pan by lightly greasing the edges of the pan with cooking spray then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the biscuits, coconut, and brown sugar into a fine crumb using a food processor or blender.
3. Melt the butter. Pour the melted butter over the cookie crumbs and coconut and stir until the crumbs are well coated.
4. Pour the crumb mixture into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you prepare the filling.

For the Filling

1. Place Gelatine in ¼ cup warm water or alcohol if using, stir well and allow to stand for 10 minutes to soften.
2. Beat the cream cheese in a stand mixer until smooth.
3. Slowly add the sugar and vanilla extract and continue beating.
4. Melt the chocolate over a double boiler or in the microwave, you can add a couple of tablespoons of the sour cream to avoid the chocolate burning.
5. Add the gelatine mixture to the chocolate then allow the mixture cool slightly.
6. While the chocolate is melting, add the sour cream ¼ cup at a time to the cream cheese, beating well after each addition.
7. Add the melted chocolate/ gelatine mixture to the cream cheese and beat until well combined.
8. Pour into prepared crust, smooth the top and give it a couple of good hard bangs on the bench to remove air bubbles, then refrigerate overnight.
9. To serve remove from tin and top with Aroha chocolate shards.