Fridge cheesecake

By Drum Digital
30 January 2015

No, you don’t need the oven to enjoy this layered cheesecake!

SERVES 6

Preparation: 20 min

Chilling: 2 hours

Crust

200 g tea biscuits

50 g butter, melted

Filling

15 ml (1 T) gelatine

125 ml (½ c) cold water

30 ml (2 T) cocoa

2, 5 ml (½ t) instant coffee granules

60 ml (¼ c) boiling water

375 ml (1 ½ c) cream

385 ml (1 tin) condensed milk

500 g creamed cottage cheese

125 ml (½ c) lemon juice

5 ml (1 tsp) vanilla essence

Prepare a loose-bottom, 20 cm cake pan and line with cling film.

1. CRUST Crush the biscuits until fine. Add the butter and mix through until all the crumbs are covered with butter.

2. Transfer to the cake pan. Spread evenly over the bottom of the pan and press down. Refrigerate to set slightly.

3. FILLING Sponge the gelatine in cold water. In a small mixing bowl combine the cocoa, coffee and boiling water. Mix into a paste.

4. Beat cream until stiff. Add the condensed milk in a thin stream while beating.

5. Add the cottage cheese, lemon juice and vanilla essence and beat well. Melt the gelatine and combine with the creamed cheese. Mix thoroughly.

6. Divide the mixture in half. Stir the cocoa mixture into one half of the mixture. Spoon half the plain mixture over the biscuits and put in the freezer for 5 minutes, Spoon half the chocolate mixture over the plain layer.

7. Repeat the process until all the mixtures have been layered. Refrigerate for 2 hours or until set.

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