Notes from my Kitchen - no bake Chocolate Cheesecake
As promised, the easiest chocolate dessert that sure to impress your friends with it's look and taste. I made my own cream cheese by using my homemade yoghurt and hanging it in a bag for about 8 hours to drain off the liquid. A creamy, rich cream cheese is left behind that's perfect for baking and eating. Make this dessert the day before you want to serve it.
Crust
1 packet chocolate biscuits ( I use store bought Romany creams)
1/2t cinnamon
50ml melted butter
Filling
200g cream cheese
100g sugar
1t vanilla extract
2 eggs separated
100g dark chocolate melted
1 cup cream
To make the crust, grease a 20cm spring form cake tin. Place the biscuits and cinnamon in a processor and crush. Add the butter and mix until combined. Place in the bottom of the cake tin and chill in the fridge while you make the filling.
To make the filling, melt the chocolate in the microwave on high for one minute. I add a teaspoon of cream to ease the process. Take out the chocolate and use a spoon to mix the it into a smooth consistency.
Beat the cream cheese, sugar and vanilla together until smooth. Add the beaten egg yolks and combine them with the cream cheese. Add the slightly cooled melted chocolate and combine thoroughly
Whip the cream and fold into the cheese mixture.
Whisk the egg whites until firm. Fold in a little at a time, ensuring that the mixture remains light.
Pour the filling into the base and chill overnight in the fridge.
The next morning, place the dessert in the freezer for 3-4 hours. Remove 20 minutes before serving and unmould the cake. Place on a serving platter, grate over some chocolate and serve with ice-cream.
Crust
1 packet chocolate biscuits ( I use store bought Romany creams)
1/2t cinnamon
50ml melted butter
Filling
200g cream cheese
100g sugar
1t vanilla extract
2 eggs separated
100g dark chocolate melted
1 cup cream
To make the crust, grease a 20cm spring form cake tin. Place the biscuits and cinnamon in a processor and crush. Add the butter and mix until combined. Place in the bottom of the cake tin and chill in the fridge while you make the filling.
To make the filling, melt the chocolate in the microwave on high for one minute. I add a teaspoon of cream to ease the process. Take out the chocolate and use a spoon to mix the it into a smooth consistency.
Beat the cream cheese, sugar and vanilla together until smooth. Add the beaten egg yolks and combine them with the cream cheese. Add the slightly cooled melted chocolate and combine thoroughly
Whip the cream and fold into the cheese mixture.
Whisk the egg whites until firm. Fold in a little at a time, ensuring that the mixture remains light.
Pour the filling into the base and chill overnight in the fridge.
The next morning, place the dessert in the freezer for 3-4 hours. Remove 20 minutes before serving and unmould the cake. Place on a serving platter, grate over some chocolate and serve with ice-cream.
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