14ozfull fat cream cheese(400 gr), room temperature
¾cupicing sugar(90 gr), sifted
¾cupwhipping cream min 35% fat(190 ml), chilled
1tbspgelatin powder(10 gr), or any type/amount that can set 2 cup (500 ml) water
3.5ozsemisweet chocolate(100 gr), chopped into small chunks
1ozsemisweet chocolate(30 gr), chopped into small chunks
2tbspwhipping cream(30 ml)
Blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix everything well.
Pour the mixture into a 7 inch (18 cm) springform pan. Press tightly and evenly to the bottom, using the bottom of a glass or the back of a spoon. Place in the freezer for 30 minutes.
Add cream cheese into a bowl and whisk for a few minutes until it gets light and fluffy. Then add in vanilla extract and icing sugar. Mix everything well and set aside.
In another bowl, add in chilled whipping cream and whisk until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just until well combined. Don't over mix to avoid the cream from splitting. Set aside.
Add gelatin into milk and mix. Leave for the gelatin to soak, around 5 minutes. Then heat in microwave until the gelatin is fully dissolved.
Take a few tsp of cheesecake mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined. Add the chocolate chunks and fold everything together.
Pour into our prepared base and give it a few shakes to smooth out the top. Set aside.
Add the decoration ingredients into a bowl and heat in microwave with 15 seconds intervals until the chocolate is melted. Stir every intervals.
Randomly spoon the chocolate cream mixture on the cheesecake. Using a skewer stick, swirl around to make some patterns. Chill in the fridge overnight or 12 hours or until the cheesecake is fully set. Enjoy!
How Transfer To Serving Plate
It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.