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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BASE: | 2. In a food processor or blender combine the biscuits and melted butter until fine crumbs. | 3. Press the crumbs evenly and firmly into a 23cm (9") round springform tin or one with a removable base. | 4. Smooth with a spoon and place in fridge. | 5. FILLING: | 6. Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free. | 7. Slowly add the sugar while continuing to beat on low. | 8. Once the sugar is incorporated slowly pour in the cream while still beating on low. | 9. On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy. | 10. Spoon into the chilled base and smooth with a spatula. | 11. Chill for at least 4hours or overnight. | 12. Remove from tin and place on serving dish. | 13. Cut into portions using a hot dry knife. Between each slice, clean & reheat knife by dipping into hot water & drying. This makes neater portions. | 14. VARIATION #1. | 15. RIPPLED JELLY CHEESECAKE: | 16. Make a basic cheesecake and place in fridge while you prepare jelly. | 17. Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins. | 18. When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved. | 19. Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency. | 20. Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles. | 21. When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set. | 22. VARIATION #2: | 23. CHOCOLATE CHIP CHEESECAKE. | 24. Make basic cheesecake using either plain or chocolate biscuits for base. | 25. Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling. | 26. Using a fork, quickly work circles of chocolate through the cheesecake. The chocolate will set while you are doing this. | 27. Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight. | 28. For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a "Rippled Jelly & Chocolate Chip Cheesecake :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	90		melted cooled	7695.0	353.565	240.435	648.0
biscuit	250	g		642.5	93.75	23.25	20.25
cream cheese	400		g	33453.0	396.9	805.14	3243.24
caster sugar	120			-	-	-	-
heavy cream	400		chilled	163200.0	1315.2	1363.2	17318.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.