Smash hit choc cheesecake

Like an edible pinata, this cheesecake dessert has hidden treats under a white chocolate dome.

Australian Good Taste

Photography by Jeremy Simons

• Ingredients

• 300g white chocolate melts, melted
• 500g assorted lollies & chocolates

Cheesecake filling

• 250g pkt cream cheese, at room temperature
• 55g (1/4 cup) caster sugar
• 2 tbs water
• 3 tsp gelatine powder
• 150g white chocolate melts, melted, cooled
• 300ml ctn thickened cream

Chocolate pastry

• 115g (3/4 cup) plain flour
• 80g butter
• 45g (1/4 cup) icing sugar mixture
• 2 tbs cocoa powder
• 1 egg yolk
• 1 tbs iced water

• Method

1. Step 1
   To make chocolate pastry, preheat oven to 180°C. Process flour, butter, sugar and cocoa powder in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Divide into 2 equal portions. Shape each portion into a disc. Cover and place in the fridge for 15 minutes to rest.
2. Step 2
   Roll out each pastry portion on a lightly floured sheet of baking paper to a 3mm-thick, 19cm disc. Cover and place in fridge for 30 minutes to chill. Transfer the discs on the paper to 2 baking trays. Prick with a fork. Bake for 10-12 minutes, swapping trays halfway through cooking, or until light golden and cooked through. Cool completely.
3. Step 3
   To make cheesecake filling, use an electric beater to beat cream cheese and sugar in a bowl until smooth. Place water and gelatine in a heatproof jug in a saucepan. Add enough boiling water to come halfway up side of jug. Whisk with a fork until gelatine dissolves. Beat gelatine mixture and chocolate into cream cheese mixture until combined. Use an electric beater to beat cream in a clean bowl until soft peaks form. Fold into cream cheese mixture.
4. Step 4
   Grease an 18cm (base measurement) springform pan with butter. Line base and side with plastic wrap, allowing sides to overhang. Place 1 pastry disc in prepared pan. Spread with filling. Top with remaining pastry disc. Fold over plastic wrap to enclose. Place in the fridge for 8 hours or overnight until set.
5. Step 5
   Meanwhile, spray a 12cm-deep, 20cm (top measurement) round-based bowl with oil. Line with plastic wrap. Carefully brush prepared bowl with chocolate. Set aside for 5-10 minutes to set. Repeat with remaining chocolate to make another layer. Set aside to set.
6. Step 6
   Transfer cheesecake to a platter. Top with lollies and chocolates. Remove chocolate dome from bowl. Peel off plastic wrap. Place over cheesecake.
   Australian Good Taste - December 2012 , Page 48
   Recipe by Kathy Knudsen
   
   Conversion Chart:
   
   
   

    Cooking Measurements

   Cooking Equivalents

   1 tablespoon =  3 teaspoons

   1/16 cup = 1 tablespoon

   1/8 cup = 2 tablespoons

   1/6 cup = 2 tablespoons + 2 teaspoons

   1/4 cup = 4 tablespoons

   1/3 cup = 5 tablespoons + 1 teaspoon

   3/8 cup = 6 tablespoons

   1/2 cup = 8 tablespoons

   2/3 cup = 10 tablespoons + 2 teaspoons

   3/4 cup = 12 tablespoons

   1 cup = 16 tablespoons

   1 cup = 48 teaspoons

   1 cup = 8 fluid ounces (fl oz)

   2 cups = 1 pint

   2 pints = 1 quart

   4 cups = 1 quart

   4 quarts = 1 gallon (gal)

   1 milliliter (ml) = 1 cubic centimeter (cc)

   1 inch (in) = 2.54 centimeters (cm)

   16 ounces (oz) = 1 pound (lb)

   
   

   
   

   
   

   US To  Metric System

   Converting Fluids

   1/5 teaspoon = 1 ml

   1 teaspoon = 5 ml

   1 tablespoon = 15 ml

   1 fluid oz. = 30 ml

   1/5 cup = 50 ml

   1 cup = 240 ml

   2 cups (1 pint) = 470 ml

   4 cups (1 quart) = .95 liter

   4 quarts (1 gal.) = 3.8 liters

    

   Converting Weight

   1 oz. = 28 grams

   1 pound = 454 grams

    

   Fluid Measurment Abbreviations

   ml means milliliters

   cc is the same as ml

   oz -means ounce (fluid)

   gal. means gallon

    

   Weight Measurment Abbreviations

   g means grams

   lbs means pounds

   oz -means ounce (weight)

   Metric System To US

   Converting Fluids

   1 milliliters = 1/5 teaspoon

   5 ml = 1 teaspoon

   15 ml = 1 tablespoon

   30 ml = 1 fluid oz.

   47 ml = 1/5 cup

   100 ml = 3.4 fluid oz.

   237 ml= 1 cup

   240 ml = 1 cup

   473 ml= 2 cups

   .95 liter=4 cups

   3.8 liters = 4 quarts (1 gal.)

   1 liter = 34 fluid oz.

   1 liter = 4.2 cups

   1 liter = 2.1 pints

   1 liter = 1.06 quarts

   1 liter = .26 gallon

    

   Weight

   1 gram = .035 ounce

   100 grams = 3.5 ounces

   500 grams = 1.10 pounds

   1 kilogram = 2.205 pounds

   1 kilogram = 35 oz.