Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
20
- 250grams chocolate ripple plain biscuits
- 300grams Fruit Tingles
- 110grams unsalted butter, melted
- 3teaspoons gelatine powder
- 500mL Woolworths thickened cream
- 180grams dark chocolate, chopped
- 450grams Woolworths cream cheese, at room temperature
- 1/2 cup firmly packed brown sugar
Description
Step up your dessert game with this stunning low-cost Aussie delight. Sprinkled in Fruit Tingles, a chocolate cheesecake is the perfect summer sweet treat.
Method
Step 1 of 4
Grease and line a 20cm (base) square cake pan with baking paper, extending 5cm over the sides. In a bowl, process biscuits and 1/4 cup Fruit Tingles to a coarse crumb. Pour in butter and process until combined. Spoon mixture evenly over base of prepared pan. Refrigerate until required.
Step 2 of 4
Place 1/4 cup boiling water in a small heatproof jug. Add gelatine and whisk until dissolved and smooth. Place cream in a small saucepan and bring to the boil over medium-high heat. Remove from heat. Add chocolate and stir until melted and smooth.
Step 3 of 4
Process cream cheese and sugar until smooth. Add chocolate cream and process until smooth. Add gelatine mixture and process until combined. Pour mixture over biscuit base. Refrigerate for 4 hours or until firm.
Step 4 of 4
Divide remaining Fruit Tingles into colour groups. Reserving some for serving, process remaining Fruit Tingles to a coarse crumb. Sprinkle top of cheesecake with whole Fruit Tingles and crumbs by colour groups. Cut into 20 slices. Serve.
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