Kirsten Tibbals Chocolate Cheesecake

Serves 10-12
by Tenina Holder

This beautiful recipe is straight from the pages of one of Australias (the world’s) best known pastry chefs, Kirsten Tibbals. I have admired her from afar for a long time and have done a couple of chocolate courses at her school in Melbourne, Savour School though she was not the teacher. She is everywhere just now, if you tune in to Aussie TV, her work is popping up all over the place and I am pretty sure she will be on Master Chef again. I bought her latest cookbook, Chocolate ages ago and tbh this is the first thing I have made, but that is largely because I don’t really cook other people’s recipes. I am too busy creating my own! However, Easter was upon us, I wanted to make chocolate eggs, (with moulds from my last Savour school trip) and I thought they would look pretty speccy on top of this cheesecake. SO...with a guaranteed way to get rid of it without me eating it all myself (family function!!) I made it. 

I replaced some of the original orange zest with doterra Wild Orange oil, but the original recipe required the zest of 3 oranges, so you could still do that. I also reduced the sugar, as I know you guys get all crazy on me if I don’t! hahaha

Verdict? Completely easy and delicious. Go and buy both the book and the Callebaut chocolate from Savour School. You won’t be disappointed.

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