A sophisticated chocolate cheesecake recipe for your friends and family to enjoy.
This cheesecake has a unique combination of flavors making it just a little spicy with a little extra kick from the brandy. (Give the kids ice cream.)
It's a no bake cheesecake recipe for anyone that loves chocolate, but not so mundane to be just another boring dessert.
Feel free to tweak it a little, hold back on the sugar, add a touch more brandy, or change up the chocolate to something exotic and extra dark.
This is a gelatine set recipe so it needs a little time in the fridge to set up.
1/2 cup ginger biscuits, crushed (can also use chocolate graham cracker crumbs)
4 tbsp. butter, melted
2 tbsp. sugar
1/2 cup plain chocolate
1 tbsp powdered gelatine
3 tbsp cold water
2 egg yolks
1/4 c sugar
8 oz cream cheese
1/2 cup sour cream
4 tbsp brandy
2 pieces stem ginger chopped
1 cup whipped cream
shaved chocolate curls
Lightly grease a 9 inch springform pan.
Make the base by mixing the crushed biscuits (or graham crackers crumbs), melted butter and sugar together. Press into the prepared springform pan and leave to set.
Melt the chocolate and allow it to cool slightly.
Put the water in a small bowl and add the gelatine but do not stir; leave it for 10 minutes. Put the bowl over a pan of boiling water until the gelatine has completely dissolved. Leave it to cool slightly.
Beat together the yolks, sugar, and cream cheese in a medium bowl. Add the sour cream and cooled chocolate mixture, combining well, and then stir in the cooled gelatine mixture until everything is completely mixed.
Whisk the egg whites until foamy and fold in the cream cheese mixture, brandy and chopped stem ginger. Pour onto the base of the cheesecake and chill to set.
Remove from the pan before decorating with whipped cream, and chocolate curls. You can add some stem ginger if you are using the ginger biscuits, and it will give even more spicy flavor.