An extra-special dessert with layers of dark and white chocolate cheesecake.
SERVES 16 PREP 30 MINS PLUS CHILLING COOK 3 MINS
* 200g shortbread biscuits.
* 100g butter, melted.
* 100g white chocolate, chopped.
* 100g dark chocolate.
* 100ml double cream.
* 2 x 280g packs full-fat soft cheese.
* 2tsp vanilla extract.
* 250g jar cranberry jelly.
* 200ml blackberry and strawberry smoothie.
* 2tsp powdered gelatine.
* Icing sugar, to dust.
1 Grease and line a 30 x 15cm rectangular loose-based cake tin.
2 Whizz the biscuits in a food processor until they form crumbs. Pour in the butter, combine, and press into the tin.
3 Place chocolate in separate bowls. Heat the cream in a pan until just coming to the boil. Pour half over each bowl of chocolate and stir until melted.
4 Whisk the cheese and vanilla together.
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Divide between the chocolate and whisk to blend. Warm the jelly in a pan until melted. Pour the chocolate mixture over the biscuit base and spoon over the cranberry jelly. Top with the white chocolate mixture. Chill.
5 Pour the smoothie into a pan. Sprinkle over the gelatine and soak for 5 mins. Warm the smoothie, stirring, until the gelatine has dissolved. Cool until just starting to thicken, then pour over the cheesecake. Leave to set. Dust stars on top with icing sugar and a stencil. Per serving 324 calories, 24g fat, (15g saturated fat), 23g carbs.