Chocolate-drizzled cheesecake

By Hope Malau
27 July 2017

No baking required!

Preparation: 15 min Chilling: 3 hours Serves 6

  • 300 g digestive chocolate biscuits, crumbled
  • 100 g butter, melted
  • 50 ml cream cheese, room temperature
  • 1 x 385g condensed milk
  • 180 ml (¾ c) cream, whipped
  • 3 gelatine leaves, soaked in cold water as per packet instructions
  • 200g dark chocolate, melted
  • 45 ml (3 T) cream
  • cocoa for dusting

1. In a bowl, mix together the biscuit crumbs and melted butter. Press the buttered crumbs on the bottom of a 20cm spring form pan. Refrigerate until needed.

2. In another bowl, beat the cream cheese and condensed milk until well combined. Fold the whipped cream into the mixture.

3. Add the soaked gelatine and quickly fold it into the mixture. Pour the mixture into the pan and refrigerate for 3 hours or until set.

4. Remove the cake from the fridge and put it on a serving plate. In a glass bowl over a pot of simmering water melt the chocolate and stir in the cream. Drizzle the chocolate all over the cake. Dust lightly with cocoa, cut and serve chilled.

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