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No-Bake Chocolate Cheesecake Recipe

This 3 sentence summary provides the key details about the chocolate cheesecake recipe: The recipe calls for a crushed Girl Guide chocolate biscuit base topped with a filling made from cream cheese, sugar and gelatine blended together, with the mixture poured over the base and refrigerated until set, and includes a chocolate sauce made from chocolate, cream and butter to serve with the cheesecake.

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61 views1 page

No-Bake Chocolate Cheesecake Recipe

This 3 sentence summary provides the key details about the chocolate cheesecake recipe: The recipe calls for a crushed Girl Guide chocolate biscuit base topped with a filling made from cream cheese, sugar and gelatine blended together, with the mixture poured over the base and refrigerated until set, and includes a chocolate sauce made from chocolate, cream and butter to serve with the cheesecake.

Uploaded by

pppppp5
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Chocolate Ingredients

Cheesecake
1 packet Girl Guide choc biscuits
150g butter, melted
2 tbs brown sugar
20g butter (extra)
Method 300ml thickened cream
Base: 50g milk chocolate, chopped finely
1. Crush biscuits until crumbed. Mix in butter and sugar until combined. 3 tsp gelatine
2. Press evenly over base and up half side of spring tin. Refrigerate for 1/4 cup (60ml) water
30 minutes. 2 x 250g packets cream cheese,
3. Chocolate sauce: combine chocolate , cream and extra butter in a softened
double saucepan until chocolate melts . 1/2 cup (110g) caster sugar

Filling:
1. Sprinkle gelatine over water in a heatproof jug and stand jug in a small saucepan of simmering water. Stir
until gelatine dissolves. Cool for several minutes.
2. Beat cream cheese and castor sugar in a medium bowl with electric mixer until soft peaks form. Stir gelatine
into cream cheese mixture with Girl Guide biscuits. Fold into cream.
3. Pour half of cream cheese mixture into crumb crust.
4. Cover cheesecake and refrigerate for several hours or overnight until set.
5. Garnish with extra grated chocolate on top.

Recipe supplied by Nic Catherine

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