SourCream ChocolatE Cheesecake

 

INGREDIENTS:

CRUST:

400g chocolate chip biscuit cookies

125g butter, melted

1 tsp ground cinnamon

1 tsp ground cardamom

FILLING:

250g cream cheese, softened

1/2 cup caster sugar

300g sour cream

125g chocolate (milk, dark, or white)

3 tsp gelatine

1/4 cup boiling water

INSTRUCTIONS:

CRUST:

Crush the biscuit cookies in a food processor until fine. Add the melted butter, ground cinnamon, and ground cardamom. Continue mixing until fully combined.

Press the biscuit cookie mixture into the base and up sides of a 20cm spring form cake pan.

Place the spring form cake pan in the refrigerator and refrigerate until set.

FILLING:

Melt chocolate in the top of a double boiler until fully melted. Allow to cool but not become solid.

Beat the cream cheese with an electric mixer until smooth and creamy.

Add the caster sugar to the cream cheese and beat until fully integrated. Next add the sour cream and melted chocolate to the cream cheese mixture. Continue to mix until completely blended.

In a small mixing bowl sprinkle the gelatine over the hot water and stir with a fork until dissolved.

Beat the gelatine mixture into the chocolate mixture and blend until completely mixed in.

Remove the spring form pan from the refrigerator.

Pour the mixture over biscuit cookie crust.

Place the spring form pan back into the refrigerator and refrigerate overnight.

Just prior to serving garnish with fresh whipped cream, chocolate curl, fresh fruit, or whatever your imagination comes up with.

SourCream Chocolate Cheesecake freezes very well. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.

This will make a wonderful addition to your next family reunion buffet.

Enjoy