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“I found nice and yummy cheesecake recipe in the magazine again! cheesecake lover must check this recipe!!!”

Ingredients Nutrition

  • 125 g plain chocolate biscuits
  • 75 g butter, melted
  • whipped cream, to decorate
  • mint leaf, to decorate
  • Filling
  • 3 teaspoons gelatin
  • 14 cup water
  • 2 (250 g) packets cream cheese, softened
  • 12 cup caster sugar
  • 1 (300 ml) carton heavy cream, whipped
  • 1 (250 g) peppermint flavoured softcentred milk chocolate, roughly chopped


  1. Process biscuits until finely crushed.
  2. Add butter; process until just combined.
  3. Press mixture evenly over base of a 20cm spring-form tin.
  4. Cover; refridgerate while preparing.
  5. Filling;sprinkle gelatine over water in a pan of simmering water.
  6. Stir until geratine is dissolved; cool.
  7. Beat cream cheese and sugar in a medium bowl with an electric mixture until smooth.
  8. Stir in gelatine; fold in whipped cream and chocolate.
  9. Pour filling over buiscuit base in tin.
  10. Cover; refrigerate overnight.
  11. serve cheesecake sut into wedges; decorate with wipped cream and mint leaf.

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