Chocolate Cheese cake with Meringue topping:
- 2 x Boxes Oreo Biscuits
- 100ml melted butter
- 4 x Punnets Lancewood cream cheese, room temperature
- 200g sour cream, room temperature
- 180g castor sugar
- 40g cocoa powder, sifted
- 4large eggs
- 200g dark chocolate, melted and cooled
- MERINGUE TOPPING:
- 4large egg whites
- 8Tbsof castor sugar
Preheat oven to 100°C.
Cover the outside of a 24cm spring-form tin with foil. Place biscuits into a food processor, pulse until fine and mix the melted butter into the biscuits in order to press into a spring form tin. Refrigerate the base while making the filling.
In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. Fold in the melted chocolate until smooth then pour into the base. Place the tin into a larger tin, filled with water, then bake for about 1 hour 10 minutes or until the cheesecake is set and the middle is still slightly wobbly. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until set completely.
Place the egg whites into a bowl set over boiling water, then whisk until soft peaks form. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.
75 g pieces of good chocolate
1 large egg
75 g butter
40 g flour ( self raising)
65 g sugar
1 sachet vanilla sugar ( or 1 tsp of vanilla extract )
Nuts to taste : 25 g walnuts or hazelnuts
Melt the butter and chocolate together in a sturdy steel pan on low heat while stirring, then allow it to cool down to room temperature.
Preheat the AirFryer to 180°C.
In a bowl, beat the egg with the sugar, the vanilla sugar and a pinch of salt until the mixture is light and creamy. Add the chocolate mixture beating it thoroughly and then stir in the flour and the nuts.
Line the cake pan with parchment paper (grease proof oven paper ) and spread the mixture in the cake pan. Smooth the top.
Place the cake pan in the fryer basket and slide the basket into the AirFryer. Set the timer to 20 minutes and bake the brownie at 180°C until the top is nicely crispy. The inside should still be soft.
Let the brownie cool in the cake pan. When its cooled down, cut it into about 8 pieces.
Chocolate Peanut Butter Ice Cream:
½ cup peanut Butter
1 can full cream coconut cream
2 tbs cocoa powder
1 tsp vanilla essence
1/3 cup cream
¼ cup honey or maple syrup
Add all the ingredients together and mix until well blended.
Turn the ice cream maker on and pour the mixture into the machine while it is spinning.
Let your ice cream churn until the machine beeps.
Transfer into an air tight container and freeze.