Absinthe Chocolate Layered Cheesecake

Hello my darlings bees. Now I've been waiting to do this dessert for ages, and I'm so happy to finally be able to get around to making her.

A little back story: I had a dream one night, and the Green Fairy herself said I should make this dessert. You love cheesecake, and you love Absinthe (long story)...

9 inch springform pan. lined with parchment paper, lightly spayed with pan and the edges

...Well, I woke up in all flutter, and said to myself: "right I will".

As it turns out it wasn't the green fairy at all, it was my Harvey whispering sweet nothings in my ear again. He only fancied a cheesecake that day, the cheeky so-and-so. I wouldn't mind but I can't recall the last time I had some flowers unless its a special day (if you know what I mean), and thats only ever on the second Friday of a month. ​

What do I need?

• 350g - Chocolate Graham Crackers 
  
• 8oz (1/2 cup) - Unsalted Butter (melted)
  
• 150g (1 cup) - Semi-sweet Chocolate Chips
• 14oz - Cream Cheese (softened)
• 65g (1/3 Cup) - Sugar 
• 30g (1/4 Cup) Unsweetened Cocoa Powder
• 1 Cup - Whipping Cream 
• 2 Tbsp - Absinthe

What do I do?

Graham Cracker Base

1. Roughly break up your chocolate graham crackers, and place into a food processor. I like to do a think crust (the thicker the better).

2. In a medium bowl, mix together your melted butter and the crumbs, then press into the bottom of your 9-10" inch springform pan. At the edges, press the crumbs partly up the sides of the pan (about 1"). I use a metal spoon to press/smooth the base, and a small teaspoon for the edges. Once you happy, pop her in the freezer until you are ready to add the filling.
​

Cheesecake filling 

1. Pop your chocolate chips into a heatproof bowl, and microwave for one minute. Stir then microwave for an additional 30 seconds increments (stirring each time in-between) until your chocolate is all smooth, then leave to one side. 

2. Now, using a standard attachment on your Standing Mixer - or mixing bowl - beat your softened cream cheese with sugar, 1 tablespoon of Absinthe (or one Tbsp of Vanilla extract, if you prefer), and last but not least add your cocoa powder. Combine on low for about one minute, then add 2 additional tablespoons Absinthe.

3. When your mix is incorporated set your mixer to medium high (speed 8 for a KitchenAid), ensuring you scrape down the sides as needed.

4. Add your melted chocolate, and mix until smooth.

5. Whip your heavy whipping cream until forms stiff peaks, then fold into your chocolate cheesecake mix. Once everything is fully incorporated, pour you cheesecake filling into your prepared crust. Now pop her in the fridge for 4 hours, or over leave overnight to set. 

You can stop here, and enjoy, or continue to add a layer of chocolate ganache atop the cheesecake.

~ The rest of this recipe is optional ~

What do I need?

​​Chocolate ganche

• 200g - Chocolate Chips 
• 1/2 Cup - Whipping Cream​

Jello topping

• 100g - Clear Gelatin 
• 20g  - Green Jello
• 3 Tsp - Lemon Extract
• 1-2 Tsp Absinthe
• 3 Cups - Water 

What do I do? 

1. Place your chocolate and whipping cream in a microwavable bowl, then microwave on high for one minute. Stir gently, then keep heating for an additional 30 seconds at a time, stirring in-between. Once it is smooth leave to cool for 30 minutes.

2. I'm sure you know, making jello is super easy. Just combine your cool water, gelatin, sugar, and green jello in a large saucepan. Let the gelatin absorb for ~5 minutes, before you start heating it (this helps make the gelatin stronger).

3. Turn your heat up to medium-high and occasionally stir, keeping the mixture from burning. DO NOT allow to boil. Remove from the heat once you start to see steam rising from the gelatin mixture. 

4. Remove your mixture form the heat, add in the lemon extract and 1-2 teaspoons of absinth. Stir to combine, and then place it in the fridge for about 30-60 minutes. I like to pop mine in a new bowl to help it cool quicker (once cool, you can skim the foam if any of the top).

5. Best to be patient, and use your judgement. You want to make sure your jello is cool enough so it doesn't melt your chocolate ganache. (If you find your jello has set a little too much, or you just plain forgot about it, pop it in the microwave for a few seconds until melted again).

Back to the Ganache

6. Once your chocolate has just started to set, add to your piping bag. You won't need much. Pipe a thicker ring around the edge of your cheesecake (this is to help keep your jello on top).  When the edge is done, pipe a layer over the rest of the top, then pop in the fridge for 10-15 minutes (or until firm).

7. Now that your jello is cool enough, pour into a measuring jug. I personally like to start with a little just to be on the safe side. (If there are bubbles, not a problem... just brush them away with a clean paint brush)

All done! A Chocolate-Absinthe-Jello-Cheesecake. Enjoy! 

Tips, Tricks & Tiaras

• Cheesecake should be covered in a plastic wrap to prevent air and moisture from spoiling it. It’s also recommended that you store it in an airtight container before placing it in the refrigerator. I leave mine in the springform pan until I'm ready to serve. 
• Jello should be at 90°F before use. Any hotter and it will likely melt your chocolate ganache.
• You don't want the mix to solidify. Keep your eyes on it... if it hardens pop in the microwave for a few seconds to melt it again.
• You can freeze jello, but it won’t extend the shelf life. Freezing can affect the texture and consistency of the dessert. If I were you, I would just keep leftover jello in the refrigerator where it would stay safe for consumption in 7 to 10 days.