No-bake chocolate cheesecake



Ingredients 12
Servings
Time 20 min
  • 200
    g
    tea biscuits
  • 50
    g
    butter, melted
  • 1
    Tbs
    gelatine
  • 125
    ml
    cold water
  • 2
    tsp
    cocoa
  • ½
    tsp
    instant coffee granules
  • 60
    ml
    boiling water
  • 375
    ml
    cream
  • 385
    ml
    condensed milk
  • 500
    g
    creamed cottage cheese
  • 125
    ml
    lemon juice
  • 1
    tsp
    vanilla essence
 

Method

2 hours
 

Prepare a loose-bottom, 20 cm cake pan and line with cling film.

1. CRUST Crush the biscuits until fine. Add the butter and mix through until all the crumbs are covered with butter.

2. Transfer to the cake pan. Spread evenly over the bottom of the pan and press down. Refrigerate to set slightly.

3. FILLING Sponge the gelatine in cold water. In a small mixing bowl combine the cocoa, coffee and boiling water. Mix into a paste.

4. Beat cream until stiff. Add the condensed milk in a thin stream while beating.

5. Add the cottage cheese, lemon juice and vanilla essence and beat well. Melt the gelatine and combine with the creamed cheese. Mix thoroughly.

6. Divide the mixture in half. Stir the cocoa mixture into one half of the mixture. Spoon half the plain mixture over the biscuits and put in the freezer for 5 minutes, Spoon half the chocolate mixture over the plain layer.

7. Repeat the process until all the mixtures have been layered. Refrigerate for 2 hours or until set.

 

 

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