| Chocolate Cheese Cake
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| Ingredients |
- 275 gm Packet bourbon biscuits
- 150 gm Butter melted
- 225 gm Cottage Cheese
- 225 gm Full Fat Soft Cheese
- 50 gm Castor Sugar
- Juice of 1/2 Lemon
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- 1/4 tsp Vanilla essence
- 300 ml cream
- 1 tbsp powdered gelatine
- 300 ml Warm water
- 75 gm plain dessert chocolate
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| Method |
Mix the crushed biscuits with the butter. Press on to the base and sides of an oiled 20 cm/8 inch loose bottomed cake tin. Cover and chill for 30 minutes until firm.
Press the cottage cheese through a nylon sieve into a mixing bowl. Add the soft cheese and beat with a wooden spoon until well combined.
Add the sugar, lemon juice, vanilla and cream and mix well.
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Sprinkle the gelatine over the water in a heatproof bowl. Leave to soak for 2-3 minutes until spongy. Place the bowl over a saucepan of simmering water and stir until gelatine has dissolved.
Remove from the heat, leave to cool slightly, then stir gradually into the cheese mixture. Put the chocolate pieces into a heatproof bowl and place over a pan of gently simmering water.
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Heat until the chocolate has melted. Pour the cheese mixture on top of the biscuit crust then drizzle the melted chocolate over and swirl in with the help of the point of a skewer.
Cover and chill for about 3 hrs.
Run a knife round the edge of the cake, carefully remove the sides of the tin and slide the cheesecake onto a serving plate. Serve chilled.
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Other Details |
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Serves: 5
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Time: 50 mins.
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Category: Dessert | Submitted by: System
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