I bet you can't guess where I am? Go on give it a go!
Nope not even close!
I'm sitting on a ship in the middle of Sydney harbour. I can look across and see the Opera house and the Harbour Bridge. This would have to be one of the most impressive views in the city if not the whole of Australia. All I need now is a cocktail and perhaps a slice of this next recipe, that I prepared earlier, a Chocolate Cheese cake and I would be in total heaven. Happy Eating!!
To make the base, place all the ingredients into a food processor and process until fine bread crumbs form. Tip the crumbs into a spring form tin and press down until the base is firm.
To make the filling, place the gelatine in the water and stir until the gelatine dissolves, then put aside.
In a separate bowl beat the cream cheese and sugar with and electric beater, then slowly add the milk until incorporated. Melt the chocolate either in the microwave or a double boiler, then stir into the cream cheese mixture along with the gelatine mix. Then slowly fold through the whipped cream and pour onto the base in the tin. Place in the refrigerator for 3 hours or until set. Before removing from the tin use a knife to cut around the edge so the cheese cake doesn't stick.
Serve with your choice of topping, or on its own.
