Triple choc upside-down cheesecake

Triple choc upside-down cheesecake

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.

Ingredients

  • 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

 

Method

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

Link to recipe on taste.com.au