TRIPLE CHOC CHEESECAKE

The stuff dreams are made of.

INGREDIENTS

• 200g chocolate biscuits (we used Choc Ripple)
• 1/2 cup (75g) plain flour
• 1/3 cup (75g) caster sugar
• 125g salted butter, melted
• 2 eggs
• 140g pure icing sugar, sifted
• 250g each cream cheese and sour cream
• 1 tbs cornflour
• 1 tsp vanilla extract
• 300g dark chocolate, one-third melted
• 2 tbs honey
• 150ml pure (thin) cream

White chocolate panna cotta

• 3 titanium-strength gelatine leaves
• 200g white chocolate, chopped
• 1 cup (250ml) thickened cream
• 1 cup (250ml) pure (thin) cream
• 1/4 cup (55g) caster sugar
• 2 tsp vanilla extract
• 1 cinnamon quill
• 4 whole cloves

• METHOD

  • 1
    Preheat oven to 120°C. Grease a 9.5 x 22cm loaf pan and line with baking paper, leaving some overhanging.
  • 2
    Place biscuits, flour and caster sugar in a food processor and whiz to fine crumbs. Add butter and pulse to combine. Place dough between 2 pieces of baking paper and roll out to 5mm thick. Place on a baking tray and chill for 30 minutes to firm.
  • 3
    When chilled, cut a base and 2 long sides from the dough to fit prepared pan (sides should be 5.5cm high), then use to line pan. Chill until needed.
  • 4
    Place eggs and icing sugar in a food processor and whiz until pale. Add cream cheese, sour cream and cornflour. Whiz until smooth, then add vanilla and melted chocolate, and pulse to combine. Pour into pan and bake for 90 minutes or until set. Cool in oven for 1 hour, then chill.
  • 5
    To make the ganache, chop remaining 200g chocolate and place in a heatproof bowl with honey. Place cream in a pan and bring to a simmer over medium heat. Pour over chocolate and stir until smooth. Spread over cheesecake. Chill to firm up.
  • 6
    For the panna cotta, soak gelatine in cold water for 5 minutes to soften. Place the chocolate in a heatproof bowl and set aside. Place remaining ingredients in a saucepan over medium heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream mixture until melted and combined. Strain into the chocolate bowl and stir until melted and smooth.
  • 7
    Reserve 1/3 cup (80ml) panna cotta, then cool remaining panna cotta by stirring in a bowl set on a bowl of iced water until thick. Pour over ganache, and top with reserved panna cotta to give a smooth finish. Chill for at least 2 hours.
  • 8
    To serve, carefully lift cake from pan using overhanging paper and cut into slices using a warm knife.
  • Begin this recipe 1 day ahead, Cheesecake will need to chill for 5 hours.