Rosemary Chocolate Cheesecake | Bertolli Olive Oil
Savour a rosemary chocolate cheesecake in 60-90 minutes. This medium-difficulty recipe combines rich chocolate with a hint of rosemary for a unique dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Ingredients
- 500ml Cream
- 6 Tbsp finely chopped rosemary
- 1 x 250g packet Arnott’s Choc Ripple biscuits
- ¾ Cup Bertolli Olive Oil Classic
- ¼ Tsp salt
- 500g Philadelphia Cream Cheese, softened
- 200g Caster Sugar
- 2 Tsp Gelatine, dissolved in ¼ cup boiling water
- 200g Dark Chocolate, melted
- Extra rosemary sprigs, to decorate
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