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Chocolate Cheesecake Royale

Serves 8-10


  • 100g chocolate ripple biscuits, crushed
  • 60g Australian butter, melted
  • 1 tablespoon caster sugar
  • 1 tablespoon gelatine
  • 3 tablespoons cocoa powder
  • 1 cup Australian milk
  • 2 eggs, separated
  • 500g Australian continental-style cottage cheese
  • 1 cup caster sugar
  • 300ml Australian thickened cream, semi whipped
  • 1 tablespoon brandy
  • 1/4 cup Australian thickened cream, extra
  • 100g dark chocolate, broken into pieces
  • fresh strawberries, for garnish
Download Recipe (PDF)


  1. Combine biscuit crumbs, butter and sugar together and press into the base of a 20cm springform pan. Refrigerate while preparing filling.
  2. Place gelatine and cocoa in a glass bowl and blend in the milk. Stir over simmering water until gelatine dissolves and the milk starts to simmer. Allow to cool slightly. Beat together the egg yolks, cheese and half the sugar. Gradually beat in milk mixture and fold in the cream and brandy. Beat egg whites until stiff and gradually beat in remaining sugar. Fold into cheese mixture and pour into biscuit base. Refrigerate overnight. Remove from pan onto serving plate. Gently heat the extra cream, remove from the heat and stir in the chocolate until smooth. Spread over cheesecake. Refrigerate for 1 hour before serving. Garnish with strawberries.


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