Dark chocolate cheesecake

  • Serves 8
  • 45 Mins


  • 15 Kiri® squares
  • 1 cup digestive biscuits (crumbled)
  • 3 tablespoons unsalted butter (melted)
  • 2 gelatin sheets
  • 1 cup milk
  • 1 cup sugar
  • 2 tablespoons vanilla
  • 2 cups unsweetened dark chocolate (melted)

Cooking Directions

  1. Mix the biscuit crumble with the melted butter until the mixture is evenly moist.
  2. Spread the crumble in a spring-form pan.
  3. Chill the pan in the refrigerator while preparing the filling.
  4. Soak the gelatin for about 10 minutes and then drain.
  5. Melt the gelatin in the milk on low heat and remove from the stove.
  6. Beat the Kiri squares in a mixer with the sugar till it becomes soft and spreadable.
  7. Pour the milk with gelatin slowly and divide the mixture into two equal portions.
  8. Add the melted chocolate gradually into one of the portions.
  9. Fold in the whipped cream.
  10. Using a spatula, spread half of the chocolate mixture evenly on the biscuit crumble.
  11. Pour over the rest of the white mixture.
  12. Pour the extra chocolate on top of the white mix.
  13. Cover the cake and chill it for 6 hours.
  14. Garnish it with Kiwis.