Frozen chocolate cheesecake

Recipe from: 11/20/1997 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 200
    digestive biscuits
  • 150
    butter, melted
  • 200
    white Nestlé EasyMelt Chocolate, broken into squares
  • 2
    extra-large eggs, separated
  • 500
    creamed cottage cheese
  • 125
    castor sugar
  • 250
    cream, chilled
  • 5
    vanilla essence
  • pinch salt
  • fresh berries or strawberries for decoration


Spray a 23 cm loose-bottomed cake tin with non-stick spray. Crush the biscuits in the food processor. Add the melted butter and mix. Line the base of the prepared cake tin with the biscuit mixture, pressing it carefully up against the sides. Melt the chocolate in the microwave oven on 100 per cent power, stirring occasionally. Alternatively, place in a glass bowl and melt over a saucepan with boiling water. Cool slightly before stirring in the egg yolks - the mixture will become thick like cream. Spoon into the bowl of the food processor and add the cottage cheese. Process until well blended, adding small quantities of the castor sugar at a time. Whip the cream and vanilla essence until thick and fold into the mixture. Beat the egg whites together with the pinch of salt until soft peaks are formed and fold in. Pour the mixture into the prepared crust. Freeze overnight. Remove from the cake tin and transfer the cheesecake to a platter about 10 minutes before serving. Leave at room temperature. Decorate with fresh berries or strawberries and sprigs of herbs if desired. Makes a medium cheesecake.

Read more on: dairy  |  microwave


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