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Chocolate and Ginger Cheesecake
- 1 pkt Ginger biscuits
- 80g melted butter
- 1 tin caramel treat
- 1 TUB full-cream cream cheese
- 340ml fresh cream
- 10g powdered gelatine
- 15ml boiling water
- 150g melted chocolate
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Crush biscuits till fine in a food processor.
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Pour in melted butter and mix until combined.
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Place biscuit mixture into a spring form cake tin and press firmly with the back of a spoon until a flat base is formed. Allow to set in the fridge for 30mins.
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Add boiling water to gelatine, allow to dissolve
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Beat cream until stiff.
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Add gelatine to caramel treat and cream cheese and beat together well.
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Fold the cream and melted chocolate into this mixture.
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Pour over biscuit base.
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Allow to chill and set for at least 2-3 hours before serving.