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Base:
Chocolate cheesecake:
White chocolate mousse:
To finish:
Place 20cm springform pan ring (without the base) on a cake stand of your choice. Spray lightly with non-stick spray.
Base:
Mix the biscuits and the melted butter until well combined. Press down firmly into springform pan ring on the cake stand.
Chocolate cheesecake:
Place chocolate and 125ml of the cream in microwave-safe bowl. Heat chocolate and cream together until chocolate has melted, stirring every 30 seconds. Set aside to cool.
In a large bowl, mix cream cheese and castor sugar until smooth. Add cooled chocolate and mix until smooth.
In separate bowl, beat remaining 190ml cream until firm peaks form. Fold into cream cheese mixture.
Pour mixture over prepared base on cake stand, smooth top and place in refrigerator to set (about 2 hours).
White chocolate mousse:
Place chocolate and 125ml of cream in microwave-safe bowl. Heat chocolate and cream until chocolate has melted, stirring every 30 seconds. Set aside to cool.
Sprinkle gelatine over water. Leave to stand.
Microwave gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil the gelatine. Cool slightly.
Whisk melted gelatine and cooled chocolate.
In a separate bowl, beat remaining 310ml cream until firm peaks form. Fold half the cream into chocolate. Once combined, gently fold in the rest of cream. Pour over set chocolate cheesecake, smooth top and refrigerate again until set for about 2 hours.
To finish:
Place chocolate in microwave-safe bowl and melt.
Spread onto baking paper on a flat surface (to cover about 10cm x 5cm).
Refrigerate until firm. Run the blade of a sharp knife over the chocolate and away from you to create chocolate curls.
Top cake with fresh strawberries and sprinkle with chocolate curls.
Recipe adapted from Liezel de Lange, finalist of 2016 Lancewood Cake-Off®.
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