Name: Dark chocolate and peppermint cheesecake
Prep time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 250 gram choc ripple biscuits; 90 gram butter, melted; 3 teaspoon gelatine; 1 cup (250ml) cold water; 250 gram cream cheese, softened; 1 cup (220g) caster sugar; 1 teaspoon vanilla essence; 3/4 teaspoon peppermint essence; 1 tablespoon lemon juice; 90 gram dark chocolate, melted; 375 millilitre can evaporated milk, refrigerated for several hours

Dark chocolate and peppermint cheesecake

Channeling the flavours of everyone's favourite childhood biscuit, this dark chocolate and peppermint cheesecake is wonderfully sweet, creamy and decadent, with just the right amount of minty zing.

Serves 8

Prep

Marinate

Ingredients

250 gram choc ripple biscuits

90 gram butter, melted

3 teaspoon gelatine

1 cup (250ml) cold water

250 gram cream cheese, softened

1 cup (220g) caster sugar

1 teaspoon vanilla essence

3/4 teaspoon peppermint essence

1 tablespoon lemon juice

90 gram dark chocolate, melted

375 millilitre can evaporated milk, refrigerated for several hours

Method

1.Process biscuits until crushed; transfer to a bowl. Stir in butter. Press mixture over the base of a 23cm springform tin. Place tin on a tray; refrigerate while preparing filling.

2.Sprinkle gelatine over 1/4 cup of the water in a small bowl. Microwave on HIGH (100%) for about 20 seconds or until dissolved. Stand 5 minutes.

3.Beat cream cheese, sugar, vanilla, peppermint and lemon juice in a medium bowl with an electric mixer until smooth. Beat in chocolate, gelatine mixture and remaining water. Cover, refrigerate for about 1 hour or until thickened.

4.Whip mixture on slow speed until combined. Add cold evaporated milk and beat at high speed until thick. Pour into tin; cover, refrigerate for 6 hours or overnight until set.

5.Serve topped with chocolate curls, if desired.

It’s important that your evaporated milk is refrigerated for several hours (or overnight) in order to achieve the desired consistency.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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