Kiran is a talented baker who creates exquisite cakes, and she's always in her kitchen whipping up something sugary for her family.
How long have you been making this cheesecake?
For around four years. Sometimes I use an orange-flavoured chocolate in this cheesecake, which is a great flavour for Christmas.
You’ve decorated it so well. Tell us what you’ve done.
I’ve used compound chocolate, out of which I created the chocolate balls. Then I put them in the fridge for a while, and once they'd set I covered them with gold lustre dust. I’m always baking and I have taken a few classes because I want to improve my skills.
Grease a 20cm springform tin
Crush the biscuits and combine with butter. Flatten the mixture into the pan and pop into the fridge while you prepare the other ingredients
Beat the cream cheese and condensed milk until smooth, then add the cream
Melt the chocolate and combine with the cream-cheese mix until incorporated
Pour the mixture into the pan and let it set in the fridge for a minimum of four hours. 6 Decorate it with chocolate balls