Triple Decker Cheesecake
- 1/2 cup cream
- 450 grams chocolate chips
- 300 ml water
- 200 grams raspberries (fresh or frozen)
- 3 tbsp sugar
- 2 tsp gelatine
- 400 grams cream cheese
- 120 grams caster sugar (additional)
- 300 ml cream (additional)
- Line a 23cm loose bottomed cake tin
- Pour first measurement of cream and chocolate chips into a bowl and melt till smooth
- Pour mixture into tin and chill till firm
- Simmer water, berries and first measure of sugar for two minutes
- Sprinkle gelatine over and leave to cool to room temperature
- Beat cream cheese, second measure of sugar, and cream until thick
- Spread over chocolate base
- Pour over cooled jelly mixture and leave to set for 2 hours
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