Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 18 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
18
- 1/2teaspoons baking powder
- 1/2 cup plain flour
- 300milliliter cream
- 500grams cream cheese
- 115grams butter
- 395grams Nestle sweetened condensed milk
- 200grams fresh raspberries
- 3teaspoons gelatine
- 290grams Nestle dark melts
- 90grams Nestle dark melts
- 1teaspoons Nescafe gold instant coffee
- 1/2 cup caster sugar
- 1/3 cup Nestle cocoa powder
Nutrition per serving
1660kJ / 396Cal
1660 Kilojoules or 396 Calories
19% of daily energy intake*
Protein
5.9grams
Fat
26.1grams
Carbs
32.7grams
Sugars
29.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Beautiful chocolate cheesecake recipe with fresh berries. The perfect summer dessert to impress your guests.
Method
Step 1 of 6
Preheat oven to 180ºC/160ºC fan forced. Grease and line a 23cm spring form cake pan with baking paper.
Step 2 of 6
In a large saucepan over low heat, add butter, 200g dark melts (reserving 90g for choc curls) and instant coffee, stirring until smooth. Pour in sweetened condensed milk and stir until combined. Fold through flour, cocoa powder and baking powder. Pour into pan and bake for 20-30 minutes. Remove from oven and cool.
Step 3 of 6
Combine gelatine with 1/3 cup of hot water and stir until gelatine dissolves. Cool for 5 minutes.
Step 4 of 6
Beat cream cheese, sugar and cream in a medium bowl with an electric mixer until smooth. Add gelatine mixture and extra dark melts and beat until just combined. Pour into pan over cooled base. Refrigerate for 4 hours or overnight until set.
Step 5 of 6
With remaining 90g of dark melts, over the base of a baking tray, refrigerate until just set. Then carefully scrape at a 45° angle using a knife to create curls.
Step 6 of 6
Warm outside of pan with a hot cloth, then gently release cake from pan to serve. Cut into slices and serve.
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