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P. 30
No bake chocolate
cheesecake
Ingredients Method
150g digestive biscuits, crushed
45g butter, room temp Crush the digestive biscuits and mix with
100g caster sugar the melted butter. Press into a 18cm
120ml double cream, (whipping cake tin and refrigerate.
cream) Whip cream until soft peak stage. Add
140g dark chocolate, melted and cooled melted chocolate, then the cocoa
cooled powder mix. Blend well and set aside.
2 tablespoons cocoa powder, Beat the cream cheese and sugar
mixed with a little hot water together. Fold in the chocolate mixture
200g cream cheese and mix thoroughly.
Spread into the tin on top of crushed
biscuits. Freeze for one hour.
Refrigerate for about 30 minutes, then
serve.
