Ingredients
- 250 grams chilled cheesecake filling
- ½ cup pre-made chilled custard
- grated rind one orange (optional)
- 6 brandy snap rolls
- 100 grams dark chocolate, melted and cooled
- 1 punnet strawberries, hulled and sliced
- 2 tablespoons orange-flavoured liqueur
Method
- Mix together the cheesecake filling, custard and orange rind, if using. Set aside.
- Melt the dark chocolate and dip the tip of each brandy snap roll into the cooled melted chocolate.
- Place on a baking paper-lined tray and refrigerate for 15 minutes or until the chocolate has set.
- Pipe the cheesecake mixture into brandy snap rolls.
- Serve with the strawberries drizzled with liqueur and icing sugar.
Cooks Tips
- Adding custard to the cheesecake filling makes it stretch a little further and cuts back on the richness. - In place of custard, use cream or creme fraiche. Variations: - Add 2 cups of yoghurt to the basic cheesecake mixture, and mix with the sliced strawberries and crunched brandy snaps. Serve in parfait glasses for a summer barbecue. - Make the basic cheesecake mixture and spoon into 6 brandy snap baskets. Toss 1 punnet of sliced strawberries with the orange liqueur and pile on top. - Use half the basic mixture to fill a halved sponge cake, layer with liqueur soaked sliced strawberries. Top with the other sponge half and decorate with the remaining custard mix and the crumbled brandy snaps.
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