Cookbook Recipes

This version of cheesecake is slightly lighter considering that one one 250g pkt of cream cheese is used. You can have change the base of the cake too. Instead of using digestive biscuits, you can use muesli biscuits, chocolate chip biscuits, walnut biscuits etc. You can also top with sliced fruit, chopped nuts and drizzle chocolate on it. Since this is a no bake version and raw eggs are used, it is better to use grade A eggs and clean the eggs before using it.
Crust:

100g chocolate digestive biscuits, crushed (Put biscuits in a plastic bag and crushed with a rolling pin.)
50g melted butter
Filling:

225g cream cheese
100g castor sugar
2 eggs separated
100g plain chocolate, melted
2 tsp gelatine powder
150ml double cream, whipped
For decoration: 150ml double cream, chocolate curls, icing sugar

Method:

Mix biscuit crumbs with melted butter and pressed onto an 18cm springform tin. Chill until firm about 10-15mins.

To make filling, beat cream cheese until smooth. Add sugar, egg yolk and melted chocolate . Dissolve gelatine in 2 tbs of hot water and add to the cheesecake mixture. Whisk the egg whites until stiff and fold in with a metal spoon. Finally fold in the cream. Pour into tin and chill to set.

Unmould cheesecake onto a serving plate. Whip cream and pipe a border around the top edge of the cheesecake. Decorate the centre with chocolate curls and sprinkle with icing sugar.

This entry was posted on Thursday, July 20th, 2006 at 1:09 am and is filed under recipes, Desserts (no bake), Cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.