My girls and I are huge fans of My Kitchen Rules, we only started watching the series last year and have thoroughly enjoyed it. In fact I love all cooking shows, Nigella (wish she would do more!!) Masterchef and I even enjoy watching Gordan Ramsay’s Hells Kitchen (no the kids don’t watch that one LOL).
We watched Paul and Blair ace this Triple Chocolate Cheesecake in their Ultimate Instant Restaurant scoring a perfect 10 out of 10. So of course we had to try it. My Miss 11 and I were to make this together for Good Friday dessert for the family…. however, the my gorgeous little Miss took over and basically made this herself. I’m also very impressed she made the coulis perfectly.
The crust on this cheesecake is unlike the traditional version, it’s filled with the typical chocolate biscuit but then you add dates, walnuts, honey and my new favourite ingredient coconut oil, it made a deliciously light base.
- Melted butter, to grease
- 300g plain chocolate biscuits
- 180g (1½ cups) walnuts, finely chopped, toasted
- 10 dates, pitted, finely chopped
- 100g coconut oil
- 2 tbs honey
- 55g (¼ cup) caster sugar
- 300g raspberries
- 750g cream cheese, softened
- 100g caster sugar
- 300ml thickened cream
- 200g white chocolate, chopped
- 200g milk chocolate, chopped
- 200g dark chocolate, chopped
- 3 tsp powdered gelatine
- 125g fresh raspberries, plus extra, to serve
The full recipe is available on the My Kitchen Rules website