Ingredients
Serves 12
Base
2 cups cornflakes, roughly crushed
1¼ cups flaked almonds, toasted
¼ cup flaked or shredded coconut, toasted
1 tbsp glace cherries, chopped
125g butter
1 tbsp honey
Filling
500g cream cheese (full fat sets better), at room temperature -
We used Tempo Continential Slicing Creamed Cottage Cheese, found in the kosher section of larger Supermarkets
115g caster sugar
250ml thickened cream
6 gelatine leaves, softened in cold water
2 tsp orange zest, finely grated
60ml orange juice
100g white chocolate, melted
100g dark chocolate, melted
50g dark chocolate, extra, melted
Method
Grease and line the bottom of 12 muffin pans or use the Bakers Secret 12 cup loose base dessert pans. Alternatively you could do one large cheesecake – 20cm springform tin.
Melt together the butter and honey and mix with all remaining base ingredients. Press firmly into the base of each pan. Chill until firm and then spread each base with dark chocolate (from the 100g) and set aside again until the chocolate is set.
Heat the orange juice and dissolve the softened gelatine leaves in it. Set aside to cool.
Using an electric mixer, beat the cream cheese and sugar until smooth and light. Add the cream gradually until thick and smooth. On a very low speed add in the orange juice/gelatine mixture, the white chocolate and the orange zest.
Pour the filling onto the bases and tap gently on the bench top to make sure there are no air bubbles.
Chill for 1-3 hours (depending on whether you have made small or large cheesecakes) until set. Remove from cases and drizzle with extra melted dark chocolate. Serve immediately.
Notes
This cheesecake combines two favourite flavours: Florentine biscuits and cheesecake – YUM!
I like to use gelatine sheets as they dissolve more easily with no lumps. As a general guide 3 tsps of gelatine powder is equivalent to 6 gelatine sheets. See Age article http://www.theage.com.au/articles/2004/04/19/1082326141351.html