The Swartland’s renowned Riebeek Valley Wine Co. has added a delicious bubbly to its award-winning portfolio.
“We’re tremendously excited about expanding this range of very popular wines, named after an early explorer to our valley,” says winemaker Jacques Theron. “With the weather warming up, the timing is just perfect considering they’re both sublime and tasty refreshers.”
The new Brut Rosé displays bright red berry notes, a hint of rose petals, and a touch spice, making it perfect with a variety of dishes including rich chocolate desserts.
Decadent chocolate cheesecake
Treat family and friends to this decadent chocolate dessert. It’s an indulgent end to a dinner party or weekend family meal.
PREP: 25 mins, plus chilling, cooling, 2 hrs freezing and resting; no cook | SERVES: 10
INGREDIENTS
For the biscuit base
- 150 g digestive biscuits (about 10)
- 1 tbsp caster sugar
- 45 g butter, melted, plus extra for the tin
For the cheesecake
- 150 g dark chocolate
- 120 ml double cream
- 2 tsp cocoa powder
- 200 g full-fat cream cheese
- 115 g caster sugar
METHOD
To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Decadent chocolate cheesecake
Ingredients
- For the biscuit base
- 150 g digestive biscuits (about 10)
- 1 tbsp caster sugar
- 45 g butter, melted, plus extra for the tin
- For the cheesecake
- 150 g dark chocolate
- 120 ml double cream
- 2 tsp cocoa powder
- 200 g full-fat cream cheese
- 115 g caster sugar
Instructions
To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
ALSO SEE: Our top trending cheesecake recipes
Feature image supplied by Roux Reklame
Recipe supplied by Roux Reklame
