My Most Favourite Dessert

Growing up, this was always my favourite dessert, I made my mum make it for all of my Birthdays. I had a copy of the recipe, and I lost it quite a few years ago. Well, yesterday, whilst attempting to clean up our spare room, I found my little book of hand written recipes. I know Mum had the recipe, but have no idea of its origin. I have adapted it to make it yummier, Lol.

Choc Mint Cheesecake

Base

250 grams Nice biscuits
2 Tablespoons cocoa
90 grams margarine (melted)

Crush biscuits finely, add cocoa, mix well. Stir in melted butter. Press mixture on to the base and sides of a 9" spring form cake tin. Refrigerate.

Filling

500 grams Philadelphia cream cheese (room temperature)
2/3 cup white sugar
2 teaspoons vanilla extract
1 Tablespoon water
1 block Peppermint chocolate ( I use Nestle Club Peppermint Dark Chocolate)
2/3 cup white sugar
2 teaspoons gelatin
2 cups thickened cream (whipped)
1 Tablespoon water (extra)

Beat cream cheese, sugar and vanilla until smooth.

Sprinkle gelatin over water in a small dish. Place dish into a a larger dish, and pour hot water into larger dish. Stir gelatin until dissolved. Once dissolved remove from hot water bath, and let cool. Add to cream cheese mixture, beat well.

Fold in whipped cream.

Spoon mixture into base.

Place chocolate and extra water into a heat proof bowl (one that is bigger than a small saucepan). Place a small sauce pan onto stove, put about 2cm of water in, and boil. Once boiled turn down to low, and place bowl on top. Stir chocolate until melted, remove from stove and cool slightly.

Spoon chocolate mixture over cream cheese mixture, and swirl mixture with a spoon.

Refrigerate for 2-3 hours.

Additions

As I love peppermint, I added about 4 Tablespoons of Creme De Menthe into the cream cheese mixture, Yum Yum.
Even if your not a fan of dark choclate, please use the one specified.

Lemon Cheesecake Slice

This was so yummy.

Base:

250g Arnotts Nice bisciuts

110g melted butter or margarine

Filling:

1/2 cup caster sugar

250g cream cheese (softened)

1 large egg

1/4 cup lemon juice

1/2 cup thickened cream (full fat)

Topping:

1 1/2 cups thickened cream (whipped)

Method:

1. Line a 20cm x 30cm slice tray with baking paper. Preheat oven to 170 degrees celsius (150 degrees celsius for fan forced).

2. Crush biscuits (food processor or blender) then add melted butter. Press into base of tin.

3. Combine sugar, cream cheese and egg, (I used my hand held mixer, but a food processor would work too). Start off slow till cream cheese has broken down, then to medium until smooth.

4. Add lemon juice and cream and mix until combined.

5. Pour cream cheese mixture over base, and bake in preheated oven for 20-25 minutes. The slice should not have browned. And should be a little wobbly still. Remove from oven and allow to cool in tin, at least 30 minutes. The slice will continue to firm up, during this time.

6. Refrigerate until cold.

7. Spread cold slice with whipped cream.

8. Cut slice into bars, and serve. store in an airtight container in the refrigerator.