Method
- To make base place biscuits into food processor until fine crumbs.
- Add melted butter and continue to blitz until combined (it should look like wet sand).
- Pour mixture into a lined spring form tin. Press the mixture down so it is even on the using the back of a measuring cup or an offset pallet knife. Place into the fridge to set.
- Meanwhile to make filling whip first measure of cream until soft peaks form and set aside.
- In a separate bowl beat cream cheese, sugar, spices and salt on a medium speed until smooth and fluffy.
- Add melted chocolate to the cream cheese mixture in two parts and mix to combine (be sure to scrap the bottom of the bowl well).
- Add the second measure of cream into the mixture and beat to combine.
- Finally fold through the reserved whipped cream into the mixture in two parts, careful not to deflate mixture when mixing.
- Pour into the tin, bang the tin a few times to remove any bubbles. Use the back of a spoon or a offset pallet knife to smooth out the top of the cheesecake.
- Place in the fridge to set for at least 6 hours or ideally overnight.
- To decorate top with shaved chocolate, crystallised ginger and cinnamon twills or any other toppings or your choosing.
- Store in fridge and remove leave at room temp of 30 mins before serving.
Chocolate used
72% Dark Ghana
View chocolate
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