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
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.
