Ingredients:
1 (250 g) packets plain sweet biscuits ( cookies)
1 teaspoon cinnamon
2 teaspoons cocoa
5 1/2 ounces butter ( melted)
1 tablespoon gelatin
1/2 cup boiling water
250 g cream cheese
3/4 cup caster sugar
2 tablespoons Kahlua (optional)
1 lemons ( squeezed)
300 ml cream ( lightly whipped to soft peaks)
175 g dark chocolate ( melted)
Directions:
Base: Crush biscuits in food processor and add the cinnamon and cocoa, pulsing briefly. Now add the melted butter and pulse to blend.
Press into a round 9 1/2 inch springform tin and put in refrigerator while making the filling.
Filling: Dissolve gelatine in boiling water and set aside.
Beat cream cheese and sugar till smooth and glossy.
Add Kahlua and lemon juice, beating briefly.
Then gently fold in whipped cream by hand also adding the slightly cooled, dissolved gelatine mixture.
Lastly add in the melted chocolate, whisking quite quickly to blend with the other ingredients.
Pour onto base and leave to set in refrigerator for at least 2 hours.
Decorate with shaved chocolate. Red glace cherries also make a lovely addition to the presentation.
Servings: Serve
Time preparation: 40 min.
Time total: 40 min.