Heather & Mitch - L&P Cheesecake
with Passionfruit Cream and Hokey Pokey
1kg wine biscuits
750g caster sugar
750g condensed milk
1kg Whitaker's L&P chocolate, melted
50g powdered gelatine
3kg cream cheese
500g golden syrup
30g baking soda
1. Line the base of spring form tins with grease proof paper. Crush the biscuits in a food processor to a very fine crumb, transfer to a bowl. Add the butter and mix. Press the biscuits into the into the tins and press down firmly. Place into the fridge to set.
2. Meanwhile, mix cream cheese and caster sugar in a cake mixer until smooth. Add the condensed milk and mix well. Add the melted chocolate and lemon juice. Mix well to combine. Dissolve the gelatine in boiling water and add to the filling, give one big final mix, then pour into the moulds. Place into the fridge to set.
3. To make the hokey pokey, place the sugar and golden syrup into a pot and bring to a boil to dissolve the sugar. Boil for 2mins. Remove from the heat and add soda. Mix rapidly and pour onto a lined baking tray and allow to harden before serving.