Chocolate Swirl Cheesecake
4 sachets jarrah chocolate
1 and 1/2 (150g) toasted muesli
125g slivered almonds, toasted
2 tbsp pure honey
1/4 cup orange juice
1/4 cup boiling water
1 cup Nestle Carnation, evaporated mild, light and creamy, chilled well
2 x 250g Light Philadelphia, reduced fat cream cheese, softened at room temperature
4 tbsp pure honey
300ml double thickened cream
1 punned fresh berries
Preheat oven to 180C (160C fan forced ovens). Line base of a 23 cm spring form pan with baking powder.
Place muesli and almonds in food processor. Using pulse, process until coarsely chopped. Add honey and juice. Pulse for 2 seconds, or until combined.
Press mixture firmly into base of springform pan. Bake for 20 minutes. Allow to cool.
To prepare filling: Dissolve gelatine by whisking into boiling water. Cool to room temperature.
Whip chilled evaporated milk until thick and creamy using electric beaters.
In a separate bowl, beat cream cheese and honey until smooth and soft.
Gradually fold evaporated milk into cheese until mixture is smooth. Whisk in gelatine mixture.
Pour half mixture onto cooled base. Fold contents of Chocolate sachets into remaining mixture. Spoon in dollops over cheese mixture in springform pan. Gently swirl with spoon.
Chill for several hours, or overnight until set. Run hot knife around edge of cheesecake before loosening sides of spring form pan. Remove cheesecake to serving platter. Serve with cream and fresh berries in season.