This cheesecake will be bound to impress when you’re entertaining over this upcoming summer festive season.
Servings 15, Difficulty Easy, Prep Time 25 minutes, Cook Time 20 minutes
Ingredients
- 75g butter, melted
- 120g / ¾ cup plain flour
- 3 Tbsp caster sugar
- 3 Tbsp cocoa powder
- 250g Whittaker’s Hazella chocolate, chopped
- ¼ cup coconut oil
- 500g traditional cream cheese, softened
- 125ml / ½ cup sweetened condensed milk
- 60ml / ¼ cup cream
- 2 cups / 500g fresh strawberries, cut in half
Method
- Preheat your oven to 180°C bake. Grease and line a 20cm removable-base cake tin with baking paper, ensuring the sides of the tin are also lined.
- Add the melted butter, flour, sugar, cocoa powder and a pinch of salt to a medium bowl. Mix together into a crumbly dough. Scatter the dough into the prepared cake tin. Press firmly into the base of the tin in an even layer with a back of a spoon.
- Bake the base in the preheated oven for 15-20 minutes, until firm to the touch. Set aside to cool completely.
- Add the Hazella chocolate and coconut oil to a microwave-safe bowl. Microwave in 30 second bursts, stirring after each burst, until melted and smooth. Set aside.
- Add the cream cheese, condensed milk and cream to a large bowl. Using an electric handheld beater, beat on high speed for about 30 seconds, until smooth. Add the melted Hazella mixture and beat again, until combined and no streaks remain.
- Pour the cheesecake filling over the cooled base and spread it out into an even layer. Tap the tin on the bench a few times to level it out. Cover with cling film and place in the fridge to chill for 3-4 hours, until then cheesecake has completely set.
- Once the cheesecake has set, remove it from the cake tin. Peel away the baking paper and transfer to a serving plate. Top with the strawberries.
