Add the sour cream, maple syrup and the vanilla essence and beat again until smooth. Tāpirihia te kirīmi kawa, marahihi māpere me te iho hūperei, ka kaurori anō kia māene ai. Place the kirīmi tīhi in a large bowl and beat for about 1 minute, until smooth. Microwave the bloomed gelatine on high for 20 seconds. Melt the chocolate, either in a heatproof bowl set over but not touching a pot of simmering water, or in short bursts in a microwave-safe bowl in the microwave.
Place the wai in a cup and sprinkle over the paura tetepe. Recipe: Michael Van de Elzen's Little Fish Cakes with Avocado Oil Green Sauce The Cream Cheese Layer | Te Paparanga Kirīmi TīhiĢ teaspoons powdered gelatine / kia rua kokoiti paura tetepeĢ50 g dark chocolate, chopped / kia 250 karamu tiakarete parauri, kua tapahiaĢ50 g cream cheese, at room temperature / kia 250 karamu kirīmi tīhi, ōrite te mahana ki te rūmaĢ50 g sour cream / kia 250 karamu kirīmi kawaġ/3 cup maple syrup / kia hautoru kapu marahihi ampereĢ teaspoons vanilla essence / kia rua kokoiti iho hūpereiġ/2 cup icing sugar / kia haurua kapu puehu huka Press firmly into the base of the prepared tin. Crush the biscuits in a food processor or chop them finely with a knife. Kōnatunatuhia ngā pihikete ki roto i te tāwhirowhiro, tapahia rānei kia pīrahirahi ki te naihi. Line the base of a 20 cm to 23 cm springform cake tin (any of these sizes will do) with baking paper. The Biscuit Layer | Te Paparanga PihiketeĢ00 g dark chocolate biscuits (Tim Tams, for example) / kia 200 karamu pihikete tiakarete parauriġ cup chocolate almond butter or chocolate hazelnut butter / kia haurua kapu pata aramona tiakarete, pata hānati tiakarete rānei Serves 12 Black Forest Cheesecake / Keke Tīhi Tiakarete Me Te Tieri You can make this cheesecake a few days in advance, ready to spoil your manuhiri! Hūnene kau ana ki ngā pāpāringa – this is so tasty. With a chocolate biscuit base, a creamy chocolate cheesecake centre and a glossy boysenberry jelly top, this will be a winner with your whānau.
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