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Lancewood Death by Chocolate Cheesecake
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Lancewood Death by Chocolate Cheesecake

Ingredients

Crust:

200 g Romany Cream biscuits , finely crushed
80 ml butter , melted

Filling:

750 g LANCEWOOD Piece o' Cake® Cheesecake Mix
45 ml cocoa powder  mixed with 60 ml strong black coffee
75 g dark chocolate , melted

Ganache:

75 g dark chocolate , melted
45 ml fresh cream

Decoration:

chocolate balls
chocolate shavings
fresh berries

Method

Crust:
Preheat the oven to 180°C and spray a 20 cm springform pan with non-stick spray.

Mix the crushed biscuits and butter together. Press into the bottom of the springform pan and bake for 10 minutes.

Remove from the oven and lower the heat to 160°C.

Filling:
Add the cocoa powder mixture and the melted chocolate to the cheesecake mix while still inside the tub.

Use an electric hand mixer and beat on low speed to mix the ingredients through, taking care not to over mix. Once mixed, beat for one minute.

Pour into the prepared crust and spread out evenly. Place the pan in the middle of a baking sheet.

Place the sheet in the oven and bake for 60 minutes. Turn the oven off and leave the cheesecake in the oven to cool for 90 minutes.

Remove the cheesecake from the oven and cool to room temperature. Then refrigerate uncovered for at least 4 hours or overnight.

Once refrigerated, remove the cheesecake from the pan by running a knife (dipped in hot water) along the edge of the pan. Unlatch and gently lift the pan.

Gently loosen the cheesecake from the base of the pan with a cake lifter and transfer to a serving plate.

Ganache:
Mix the cream into the melted chocolate and spread over the cheesecake just before serving.

Decoration:
Decorate with chocolate balls, chocolate shavings and berries.

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