Desserts

No-bake Choc Cheesecake

This is an embarrassingly huge cheesecake, and is very rich as well, so it may not all get eaten in one sitting. The good news is, it freezes well, and can even be eaten semi-frozen if you can’t wait!

Serves:

Preparation Time:

30 minutes + chilling time

Cooking Time:

N/A

Ingredients

250 g packet plain biscuits
100 g butter, melted
1 tbs caster sugar
1 ½ tsp powdered gelatine
500 g milk cooking chocolate, chopped
500 g cream cheese
395 g tin condensed milk
1 cup (250 ml) thickened cream, whipped

Method

Process the biscuits to a rough crumb, similar to breadcrumbs. Add the butter and sugar and mix well. Press fi rmly into the base of a 26 cm springform cake tin and refrigerate.
Sprinkle the gelatine over ⅔ cup (165 ml) lukewarm water, and stir until dissolved.
Place the chocolate into a glass bowl and stand over a pot of barely simmering water. Stir until the chocolate is just melted, and remove from the heat. (Alternatively, microwave on High for 1 minute, stir, microwave 1 further minute and stir again.)
In the bowl of an electric mixer, beat the cream cheese and melted chocolate until light and fluffy. With the mixer running, pour in the condensed milk. Remove the bowl from the mixer and stir through the gelatine mixture, then fold through the whipped cream. Pour into the springform pan. Refrigerate for several hours (preferably overnight) until set.

Credits:

Julie Goodwin’s Heart of the Home, by Julie Goodwin, Random House