I have been eating so much food during the Christmas season, that today I swore I would start a diet and eat more healthy food. This diet was broken when my friend cruelly posted an easy recipe for Toblerone Cheesecake.
So unfortunately my diet goal was officially broken today, all due to my poor decision to make this Chocolate Cheesecake. Making this Cheesecake was such a good idea at the time, the recipe was so easy- actually too easy.
I am surprised I even have the energy to write this post. I am slumped on the couch like a beached whale in a Chocolate Cheesecake coma.
I did not end up using Toblerone Chocolate to make the Chocolate Cheesecake, because I had none in the pantry and I was too lazy to go buy some. I ended up using the Alter Eco Organic Dark Chocolate Velvet Truffles that were left over from Christmas and Koko Black Chocolate flakes. Using that chocolate was a great idea.
The Chocolate Cheesecake did not take very long to make, instead of using a mixer I got my husband to do the mixing whilst he was watching the cricket (yawn) and the Chocolate Cheesecake was ready in 3 hours. The Chocolate Cheesecake tasted so amazing, it was so creamy and it literally felt like it melted in my mouth. The Chocolate Cheesecake tasted so good, that I could have easily eaten half the cake in one sitting. Alas, the diet must prevail.
I think for the sake of my diet I better donate the Chocolate Cheesecake to someone else. If I keep eating it I may pass out.
Velvety Chocolate Cheesecake Recipe
*Adapted from a recipe by Alanna Wilkinson
250 grams of Arnott’s Chocolate Ripple Biscuits
Approximately 50 grams of butter
500 grams of cream cheese, softened (I used Spreadable Philadelphia)
Half cup caster sugar
200 grams of milk chocolate, melted
Half cup of thickened cream
Shaved Milk chocolate for sprinkling on the cheesecake
1. Combine biscuit crumbs with melted butter and place it in a 20cm spring form pan. Place it in the refrigerator to chill.
2. Beat cream cheese and sugar using an electric mixer until smooth. (I did this without a mixer, I mixed it with a wooden spoon) Beat in the melted chocolate and cream until well combined.
3. Pour onto the prepared crumbed base, and sprinkle chocolate shavings on top. Refrigerate for 2-3 hours until set, or overnight.