Chocolate Cheesecake

INGREDIENTS

250g packet plain biscuits
100g butter, melted
1 tablespoon caster sugar
11/2 teaspoons powdered gelatine
500g milk cooking chocolate, chopped
500g cream cheese
395g tin condensed milk
1 cup (250ml) thickened cream, whipped

METHOD

1. Process biscuits to a rough crumb, similar to breadcrumbs. Add the butter and sugar and mix well. Press firmly into the base of a 26cm springform cake tin and refrigerate.

2. Sprinkle the gelatine over 2/3 cup (165ml) lukewarm water, and stir until dissolved.

3. Place the chocolate into a glass bowl and stand over a pot of barely simmering water. Stir until the chocolate is just melted, and remove from the heat. (Alternatively, microwave on High for 1 minute, stir, microwave 1 further minute and stir again.)

4. In the bowl of an electric mixer, beat the cream cheese and melted chocolate until light and fluffy. With the mixer running, pour in the condensed milk. Remove the bowl from the mixer and stir through the gelatine mixture, then fold through the whipped cream. Pour into the springform pan. Refrigerate for several hours (preferably overnight) until set.

Ingredients

250g cooked, drained English spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated cheddar
Freshly grated nutmeg
1/4 cup grated parmesan
1/2 tsp paprika

1/2 fresh breadcrumbs

Batter

1 cup plain flour
1 1/4 cups milk
1 egg

Butter, for cooking

Cheese sauce

2 tbsp butter
1/4 cup plain flour
1 3/4 cups milk
1 cup grated cheddar

Method

1. Put the spinach, cheeses and nutmeg in a bowl and mix well.

2. To make the batter, sift the flour and a pinch of salt into a bowl. Add half the milk and the egg. Whisk until smooth; add the remaining milk. Heat a teaspoon of butter in a frying pan and pour a thin layer of batter. Cook the base until golden, then flip. The batter should make 8 pancakes.

3. To make the cheese sauce, melt the butter over low heat, stir in the flour until smooth and cook for one minute. Remove from the heat and add salt and pepper and the grated cheese.

4. Preheat the oven to 180C. Divide the filling among the pancakes, roll up and put in a greased ovenproof dish. Pour cheese sauce over the pancakes. Mix the Parmesan, paprika and breadcrumbs together and sprinkle over the sauce. Bake for 30 minutes, or until golden brown.