Ingredients
Method
1.Grease 20cm x 30cm (8-inch x12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan; refrigerate 30 minutes.
3.Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4.Beat egg, cream cheese and sugar in medium bowl with electric mixer until smooth; beat in cream until smooth and thickened slightly. Stir in gelatine mixture.
5.Divide cream cheese mixture between two bowls. Stir cooled chocolate into one bowl of cheese mixture, pour into pan; freeze 15 minutes or until layer is starting to set. Remove from freezer; scratch surface of cheesecake with fork.
6.Stir cardamom into remaining cream cheese mixture; pour into pan. Refrigerate overnight or until firm before cutting.
Use un-iced, unfilled plain biscuits for this recipe. Store squares in an airtight container in the fridge for up to a week. Store squares in an airtight container in the fridge for up to a week.
Note
