Kirsten Tibballs’ Triple Chocolate CheesecakePublished 18 Sep, 2023
It’s always the right time for chocolate. As seen at the Brisbane Good Food & Wine Show, Kirsten presents the ultimate no-bake cheesecake for chocolate-lovers. This crowd-pleaser features in Kirsten Tibballs brand new book ‘Chocolate All Day’.
Triple Chocolate Cheesecake
Chocolate Crumb Base
80 g unsalted butter
200 g chocolate ripple biscuits
- Grease a fluted flan tin, 200mm in diameter and 35mm in height, then line the base with baking paper.
- Melt the butter and allow to cool slightly.
- Meanwhile, crush the chocolate ripple biscuits to create a fine crumb.
- Pour the melted butter over the biscuit crumb and mix before pressing into the base and sides of the prepared flan tin.
- Place into the refrigerator until required.
190 ml fresh cream 35% fat
410 g cream cheese, room temperature and cubed
50 g caster sugar
15 g pure icing sugar
1/2 tsp ground nutmeg
1 tsp vanilla bean paste
pinch of salt
1 ½ tsp fresh lemon juice
- In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the cream until it has some body but still collapses. Set aside in the refrigerator until required.
- Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until softened.
- Add the caster sugar, icing sugar, nutmeg, vanilla and salt then continue to mix until smooth and creamy, scraping down the sides of the bowl as required.
- Add the lemon juice and mix to incorporate.
- Remove the bowl from the mixer and gently fold through the semi-whipped cream.
- Transfer the cheesecake mixture into the prepared biscuit base, spreading it to create a smooth surface and ensuring there is enough space remaining for the chocolate glaze.
- Place into the refrigerator to set for a minimum of 1 hour.
90 g good-quality dark chocolate
95 ml fresh cream 35% fat
35 g liquid glucose
½ tsp vanilla extract
- Place the chocolate into a bowl and set aside.
- Place the cream and glucose into a saucepan and bring to the boil.
- Pour the cream mixture over the chocolate and whisk by hand until the chocolate has completely melted and incorporated into the cream.
- Add the vanilla and mix to combine.
- Cover with plastic wrap touching the surface and allow to cool at room temperature.
Chocolate Flower Garnish
250 g good-quality dark chocolate
- Cut 5 strips of baking paper, approximately 70mm x 300mm in size.
- Temper the chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- To create the individual petals, dip a dry pastry brush into the tempered chocolate then brush it in a slightly curved line onto the baking paper strips. Before the chocolate petals set, leave 10 petals flat on the workbench and place 20 petals into a tube or jug to create a curved shape. Allow to set at room temperature.
- Gently remove the baking paper from the set chocolate petals.
- Use a hair dryer to gently reheat the remaining chocolate while stirring.
- Place a teaspoon of chocolate in the centre of a square piece of baking paper.
- Create the outer layer of petals by arranging 5 of the flat petals in a circle so that each base is in contact with the melted chocolate.
- Spoon some additional melted chocolate into the centre and arrange the remaining flat petals so that they sit in between the first layer.
- To add the remaining petals, dip the back of each curved petal into the melted chocolate, then add them to the centre of the flower base until the flower is full.
- Allow to set at room temperature.
Note: This technique will create more petals than required but this allows for breakages.
- Remove the prepared cheesecake from the tin and transfer onto a serving plate.
- Gently heat the prepared glaze in the microwave, stirring at regular intervals, until just warm to touch.
- Pour the glaze on top of the cheesecake.
- Top with the prepared chocolate flower prior to serving.
Note: Any remaining glaze can be used when serving the tart.
Chocolate All Day by Kirsten Tibballs
Available: 31st October 2023 RRP: $49.99
Chocolate All Day is your invitation to indulge friends and family with choc-focused treats that are big on wow and low on difficulty. From a Chocolate Babka Knot with Peanut Swirl to Choc-chip Cookie Sandwiches with Orange Ganache, Rocky Road Chocolate Cake or Sticky Date Chocolate Puddings with Chocolate Caramel Drizzle. It’s a chocolate-lover’s paradise, brought to you by modern-day Willy Wonka Kirsten Tibballs, founder of the internationally renowned Savour School as well as star of the TV show The Chocolate Queen.
Recipes include tips to ‘fix it’ when there’s a problem, ways to take the bake to the next level, as well as Kirsten’s trademark skill-building know-how and technique advice so that you gain confidence with every recipe you make.