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Rosemary Chocolate Cheesecake

60-90' MEDIUM 12345

Makes 6 single serve cheesecakes.
You will need 6x11cm round loose bottom tart tins for this recipe & begin this recipe the day before.

500ml Cream
6 Tbsp finely chopped rosemary
1 x 250g packet Arnott’s Choc Ripple biscuits
¾ Cup Bertolli Olive Oil Classic
¼ Tsp salt
500g Philadelphia Cream Cheese, softened
200g Caster Sugar
2 Tsp Gelatine, dissolved in ¼ cup boiling water
200g Dark Chocolate, melted
Extra rosemary sprigs, to decorate

METHOD

STEP 1

The day before, pour cream into a small saucepan over low heat.

STEP 2

Bring to a simmer, remove from heat and put 4 Tbsp of the rosemary into the cream and allow to infuse for 25 minutes.

STEP 3

Strain cream with a mesh strainer & discard any rosemary leaves. Refrigerate the cream for 4 hours to cool.

STEP 4

Grease tins lightly with Bertolli Classic Olive Oil.

STEP 5

In a food processor combine biscuits and rosemary, blitz until a fine crumb. Add remaining Bertolli Olive Oil, salt and blend until combined. Divide mixture evenly between tins and press firmly into the bases.

STEP 6

Clean food processor bowl then add cream cheese and sugar. Blend until smooth.

STEP 7

Remove blade, stir through gelatine and melted chocolate.

STEP 8

Remove rosemary-infused cream from the fridge and whip until firm.

STEP 9

Spoon half the cream into the cheesecake batter, folding through gently until just combined.

STEP 10

Spoon evenly between the tins then refrigerate at least 6 hours to set.

STEP 11

Carefully remove cheesecakes from tins. Serve with extra rosemary cream and a sprig of rosemary, to decorate.

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