Simon Rimmer and Sarah Hadland served up a delicious vanilla custard and chocolate cheesecake on Sunday Brunch.
The ingredients for the base are: 100g melted butter, 65g cocoa powder, 45g sugar, 1 tsp vanilla bean paste, 175g crushed cream crackers, 100g chopped walnuts and 60g desiccated coconut.
For the topping: 1kg cream cheese, 6 eggs, 300g sugar, 90g sour cream, tsp vanilla and 45g custard powder.
For the chocolate top: 160g milk choc chips, 25g butter and 250ml cream.
See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.