Chocolate Cream Cheese Cake Recipe »

Ingredients:

- 2 packets Philadelphia cream cheese
- 500 ml cream
- 250g couveture chocolate
- 3 tsp gelatine dissolved (optional)
- 1 packet of digestive biscuits
- 150 g ground hazelnuts
- ¼ cup brown sugar
- 100g butter melted.

Method:
1. Crush the biscuits very finely in a blender and add the melted butter, hazelnuts and brown sugar. Combine thoroughly.

2. Grease a 23cm spring form cake tin and pack in the biscuit base. Put in the refrigerator to set for 30 minutes.

3. Mix together all the remaining ingredients thoroughly and add the melted chocolate and gelatine finally and beat through very well.

4. Pour into prepared biscuit base and leave to set in fridge a couple of hours.

5. Remove from the tin and decorate with a chocolate collar and chocolate curls. One can spoon berries on the top.

6. Alternatively instead of decorating with a chocolate collar one could always crumb coat the outside with biscuit mixture or grated chocolate. Chocolate curls around the outside are also lovely if one has the time to make them.

Helens Sugar Art Tip ... Quick and Easy

If you are a vegetarian the gelatine may be left out or agar agar can be used. Using gelatine just gives the cake more stability in a hot and humid climate but it is the cream cheese and chocolate combination that actually sets the cake.