November 01, 2020
"From Sunday newspaper The Sunday Times. Refrigeration times are not included in times."
- Serving Size: 1 (69.1 g)
- Calories 316
- Total Fat - 16.7 g
- Saturated Fat - 8.8 g
- Cholesterol - 24.2 mg
- Sodium - 375.5 mg
- Total Carbohydrate - 36.6 g
- Dietary Fiber - 1.6 g
- Sugars - 22.6 g
- Protein - 5.5 g
- Calcium - 142.7 mg
- Iron - 1.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Grease a 18 x 28cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
Place the biscuits in a food processor and process until resembles fine crumbs and then add the butter and process until combined and now spoon into prepared pan and using a flat-bottomed, straight-sided glass to press and evenly spread the mixture over the base and then place in the fridge for 30 minutes to chill.
Place 60 ml (1/4 cup) water in a small heatproof bowl and sprinkle with the gelatine and stir until well combined and then place the bowl inside a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl and then set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.
Meanwhile, use electric beaters to beat the cream cheese in a large bowl until smooth and add the sugar and vanilla and beat until combined.
Remove and reserve 2 cupfuls of the mixture.
Add the gelatine to the remaining cream cheese mixture and beat until combined.
Combine the dark chocolate and oil in a bowl and spread half the cream cheese mixture over the biscuit base and drizzle over half the chocolate mixture to cover.
Place dollops of the remaining cream cheese mixture over the chocolate layer and carefully spread to create another layer and drizzle over the remaining chocolate mixture to cover.
Use electric beaters to beat the cream and reserved cream cheese mixture in a bowl until the mixture thickens slightly and then spoon into a piping bag fitted with a ruffle nozzle (see note) and pipe the cream cheese mixture over the top of the slice and dust with the cocoa.
Place in the fridge for 4 hours or until the cheesecake is firm and set.
Dust with extra cocoa and shaved chocolate, if using, just before serving.
- NOTE A ruffle nozzle will give you the classic Viennetta look, but you can use a plain or star nozzle instead.