Oh goodness gracious friends!
Big news here on the farm!
Guess who has two thumbs and lightning fast internet?
THIS GIRL!!!
We’ve been operating on 3Mbps since the line was installed twelve years ago. Recently it was announced that the NBN would not reach farm until July 2020. So I investigated alternative options. It took the installation of a 15m antenna on the shed roof, but we’re now downloading at 49Mbps.
There is Netflix on our telly. NETFLIX I tell you!!! In week two of the school holidays, the discovery of TV shows that aren’t re-runs is like manna from heaven!
I am still pinching myself at how quickly pages load – no more dropping out mid-transaction while internet banking or losing a blog post because the autosave couldn’t work!
This calls for celebratory cake friends!
Like blogging and speedy internet, dark chocolate and ginger are a winning combination. This cheesecake is not too sweet, making it a perfect antidote to Easter’s standard offerings!
dark chocolate and ginger cheesecake
Prep
Inactive
Total
Yield 1 cake
Get the best of this dark chocolate and ginger cheesecake by using good quality dark chocolate.
Ingredients
300ml cream
250g gingernut biscuits
75g butter
3 tsp gelatine
2 tbs boiling water
500g cream cheese
2/3 cup caster sugar
150g crystallised ginger
200g good quality dark chocolate + extra to serve
Instructions
Roughly chop the crystallised ginger and chocolate.
Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate.
Pour the boiling water into a heatproof jug and sprinkle the gelatine on the surface. Whisk until dissolved. Set aside.
Using an electric mixer, whip 300ml of cream and set aside. Then beat together the cream cheese, sugar and vanilla until light and fluffy. Gradually beat the bloomed gelatine mixture into the mix. Gently fold in the whipped cream, ginger and chocolate.
Spoon the mixture into the spring-form pan, level the top with a spatula. Cover and refrigerate overnight or until set.
Before serving remove the cheesecake from the tin and place on serving platter. Top the cheesecake with grated extra chocolate and serve.
Courses Dessert
Cuisine Australian
how are the school holidays treating you?
what TV series should I get stuck into first?
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