The name may say upside-down, but this cake looks right side up to us! Juicy raspberries give it a fresh bite and for the chocoholics – oozing sauce.
- 2 tablespoons milk
- 1/4 cup cocoa powder, sifted
- 1/3 cup caster sugar
- 6 gelatine leaves
- 2 x 180g blocks white chocolate, chopped
- 600ml thickened cream
- 750g cream cheese, softened
- 1/4 cup icing sugar mixture
- 1 cup frozen raspberries
- 100g milk chocolate, chopped
- 200g packet Choc Ripple biscuits
- 75g butter, melted
Step 1 Grease a 6cm-deep, 20cm round cake pan. Line base and side with baker paper.
Step 2 Place milk, cocoa and sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Bring to the boil. Reduce heat to low. Simmer for 2 minutes (mixture will increase in volume). Set aside for 10 minutes to cool. Pour mixture over base of prepared pan. Freeze for 2 hours or until firm.
Step 3 Place gelatine leaves in a bowl of cold water. Stand for 5 minutes.
Step 4 Meanwhile, place white chocolate and 1/2 the cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Set aside.
Step 5 Squeeze excess water from gelatine. Place gelatine in a saucepan over medium heat. Cook for 1 to 2 minutes or until melted.
Step 6 Using an electric mixer, beat cream cheese and icing sugar until light and fluffy. Add gelatine. Beat until combined. Gradually beat in white chocolate mixture. Beat in remaining cream for 1 minute or until thickened. Fold in raspberries. Pour over frozen layer in pan. Refrigerate for 2 hours.
Step 7 Place milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until smooth. Set aside for 10 minutes to cool.
Step 8 Meanwhile, process biscuits until fine crumbs. Add butter. Process until combined. Spread cooled milk chocolate over top of cheesecake. Spoon biscuit mixture over chocolate, spreading gently to compact. Refrigerate overnight.
Step 9 Just before serving, remove cheesecake from fridge. Stand for 10 minutes. Carefully turn onto a plate with a raised edge (see notes). Serve immediately.
Source: Taste – Super Food Ideas – April 2016 , Page 89. Recipe by Kim Coverdale. Photography by Andrew Young