Chocolate Peppermint Cheesecake

Ingredients

Base ingredients

• 250g chocolate ripple biscuits
• 1 stick of butter - melted

Filling ingredients

• 1 tbsp gelatine
• 1/4 cup cold water
• 3/4 cup boiling water
• 90g sweet chocolate (1/2 a family block of chocolate)
• tbsp cocoa
• 250g cream cheese spread
• 1 cup castor sugar
• 1 tsp vanilla
• 1-2 tsp peppermint essence
• 1 1/2 tbsp lemon juice
• 375ml evaporated milk, chilled

Directions

1. Create the base
   1. Break up chocolate ripple biscuits.
   2. Combine with melted butter
   3. Grease 9" springform tray.
   4. Press mixture into tray, going half way up the sides. Use the back of a spoon or glass to press mixture.
2. Filling
   1. Soak gelatine in cold water for 5 minutes.
   2. Add boiling water. Stir until dissolved. Chill
   3. Melt chocolate over hot water or microwave. Put aside.
   4. In a mixer, add cream cheese (in quarters), slowly add sugar, vanilla, peppermint, lemon juice and cocoa.
   5. Blend in chocolate and gelatine. Chill. 15mins?
   6. When thickened, whip at low speed
   7. Put mixer on high. Add evaporated milk slowly.
   8. Beat at high speed until it’s grown twice it’s size (10mins?)
   9. Pour into base. cover with Gladwrap
   10. Chill over night
   11. Place peppermint on top and grated chocolate

Footnotes