Chocolate Crackle Cheesecake
Make this Easter one to remember and surprise family and friends with our Chocolate Crackle Cheesecake, it'll be an absolute hit that you'll always want to make
Recipe Tip This dish is best prepared the day before to ensure it is firm. Do not freeze.
Ingredients
- 3 cups rice bubbles
- 1 tablespoons butter
- 200 grams milk chocolate
- 1/4 cup coconut
- 2 teaspoons powdered gelatine
- 500 grams cream cheese
- 1/2 cup caster sugar
- 1 tablespoons vanilla essence
- 100 grams dark chocolate
- 1 cup whipped cream
- 1 packets Tim Tams
- 1 cup thickened cream
- 1/4 cup boiling water
- 3 cups rice bubbles
- 1 tablespoons butter
- 200 grams milk chocolate
- 1/4 cup coconut
- 2 teaspoons powdered gelatine
- 500 grams cream cheese
- 1/2 cup caster sugar
- 1 tablespoons vanilla essence
- 100 grams dark chocolate
- 1 cup whipped cream
- 1 packets Tim Tams
- 1 cup thickened cream
- 1/4 cup boiling water
- Step 1 of 5Lightly grease and line a 20cm springform cake tin with baking paper.
- Step 2 of 5In a large bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill for 30 minutes until set.
- Step 3 of 5In a heat-proof jug, vigorously whisk gelatine into water with a fork until dissolved. Set aside to cool.
- Step 4 of 5Using a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Process until well combined. Pour in melted chocolate, pulsing until smooth.
- Step 5 of 5Pour mixture into cake tin. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.
Method
- Step 1 of 5Lightly grease and line a 20cm springform cake tin with baking paper.
- Step 2 of 5In a large bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill for 30 minutes until set.
- Step 3 of 5In a heat-proof jug, vigorously whisk gelatine into water with a fork until dissolved. Set aside to cool.
- Step 4 of 5Using a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Process until well combined. Pour in melted chocolate, pulsing until smooth.
- Step 5 of 5Pour mixture into cake tin. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.
Nutrition per serving
2455 Kilojoules
Protein6 grams
Fat41 grams
Carbs48 grams
Sugars38 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Lightly grease and line a 20cm springform cake tin with baking paper.
- Step 2 of 5In a large bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill for 30 minutes until set.
- Step 3 of 5In a heat-proof jug, vigorously whisk gelatine into water with a fork until dissolved. Set aside to cool.
- Step 4 of 5Using a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Process until well combined. Pour in melted chocolate, pulsing until smooth.
- Step 5 of 5Pour mixture into cake tin. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.