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Method Prep:30min › Extra time:2hr › Ready in:2hr30min
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly.
In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into prepared digestive base.
In a microwave, melt chocolate and butter at 15 second intervals; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in centre of cheesecake. Pipe evenly spaced thin concentric circles about 1cm apart over filling. Beginning with the centre circle, gently pull a skewer through circles toward outer edge. Wipe skewer clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.
I made this cheesecake for the first time today. I felt it needed more icing sugar as it wasn't sweet enough and the gelatine made it taste more like blancmange than cheesecake. It was edible but I think next time I'll leave out the gelatine. - 30 Oct 2016