Choc-Barvarian Cheesecake

You will need:

• Springform pan - base lined with foil


• Beaters


• Saucepan, double pan


• Microwave jug


• Spoon


• Spatula

Ingredients:

1 pkt Butternut Snaps

80g Butter

2 Tbs Cocoa

100g White Marshmallows

200g Dark Chocolate

1/4 cup Milk

1 tsp of Gelatine

500ml Thickened Cream

Shaved chocolate to top

Method:

1. Line base of springform pan with foil
2. Use food processor to crush pkt of biscuits into crumbs
3. Melt butter and combine with biscuits and cocoa
4. Press biscuit mix into base of pan and refridgerate for 30mins
5. Combine milk, marshmallows and choc in heatproof bowl/saucepan and place over saucepan of simmering water - stir until smmoth and set aside
6. Combine gelatine and 1 Tbs water in mug/glass, stand in the saucepan of simmering water and stir until gelatine is dissolved, then stir into chocolate mixture, cool for 20mins.
7. Whip 300mls of the cream and fold through cooled chocolate mixture then pour over base, refridgerate for 4hrs or until set.
8. Whip extra cream (200ml) and then pour over top of set cheesecake, top with shaved choc pieces.

Tips:

• Serve with strawberrys and whipped cream
• Make the day before or approx 5hrs before needed
• Make into slice by using rectangle/square pan with removable base or in muffin trays using the tips from lining cake pans. http://cathsguidetocooking.blogspot.com/2008/06/how-to-make-perfect-lining-for.html

Recipe Adapted from:

Super Food Ideas 2007.