Ingredients:

  • 4 oz (115g) Semisweet chocolate chips, finely chopped
  • 1/2 cup (120ml) Heavy cream
  • 1 pint (approx. 560g) Fresh strawberries, hulled and halved
  • 1/2 pint (approx. 280g) Fresh blueberries
  • 1/4 pint (approx. 140g) Fresh raspberries
  • 1 cup (240ml) Heavy cream, cold
  • 2 tablespoons (25g) Powdered sugar
  • 1/2 teaspoon Vanilla extract
  • 2 oz (55g) Milk Chocolate, or Dark Chocolate
  • Edible glitter or shimmer dust (various colours available)
  • 1/2 cup (120ml) good quality shop bought Caramel Sauce
  • 1 cup (approx 100g) cookie crumbs

Instructions:

  1. Ensure the cheesecake is fully cooled, set, and removed from the pan. Place on a serving platter or turntable.
  2. Heat heavy cream until simmering. Pour over chocolate chips and let sit for 1 minute. Stir until smooth and glossy. Let cool slightly (until slightly thickened). Carefully spoon ganache along the edge of the cheesecake, allowing it to drip down. Fill in the top as desired.
  3. Wash and thoroughly dry berries. Arrange berries artfully on top of the cheesecake. Consider colour and size variations. Start from the centre and work your way out. Consider arranging in concentric circles or a more organic pattern.
  4. Combine heavy cream, powdered sugar, and vanilla extract in a cold bowl. Beat with an electric mixer until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe rosettes around the edge of the cheesecake.
  5. Use a vegetable peeler to create chocolate shavings from a block of chocolate. Sprinkle shavings over the cheesecake.
  6. Using a sieve, dust a very light layer of edible glitter over the entire cheesecake or select areas.
  7. Gently drizzle the caramel sauce using a teaspoon, creating a spiderweb effect, or simply scattering it across the cheesecake surface.
  8. Apply a thin layer of buttercream around the bottom of the cake. Gently press the cookie crumbs into the frosting.