Name: No-bake chocolate cheesecake
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: serving
Cuisine: Baking
Ingredients: 200 g tea biscuits; 50 g butter melted; 1 Sheridans gelatine; 125 ml water cold; 2 tsp cocoa powder; ½ tsp instant coffee granules; 60 ml water boiled; 375 ml cream; 385 ml condensed milk; 500 g cottage cheese creamed; 125 ml lemon juice; 1 tsp Robertson's vanilla essence

Recipe Disclaimer

Tap for method

Ingredients (12)

200 g	tea biscuits
50 g	butter — melted
1	Sheridans gelatine
125 ml	water — cold
2 tsp	cocoa powder
½ tsp	instant coffee granules
60 ml	water — boiled
375 ml	cream
385 ml	condensed milk
500 g	cottage cheese — creamed
125 ml	lemon juice
1 tsp	Robertson's vanilla essence

Tap for ingredients

Method:

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.