Making cheesecake is a new thing for me. This is only the third one I have ever made! But I'm fairly certain it's a success! The bits I've tasted have sure been yummy! I decorated it with an Easter theme, seeing as I have made it for Easter lunch tomorrow.
Without further adieu, I give you the recipe, which I pulled from the Cadbury website and then tweaked - mostly to ditch Cadbury chocolate, which is ...well, bleh.
INGREDIENTS:
1 packet chocolate ripple biscuits, crushed
80gm butter, melted
500g cream cheese
1/3 cup caster sugar
225gm nestle plaistowe milk (or dark) chocolate, melted then cooled slightly
2 tspn gelatine, dissolved in 1/4 cup boiling water
310ml thickened cream, lightly whipped
1/4 tspn sea salt
2 egg whites, beaten to soft peaks
METHOD:
Combine biscuit crumb and butter, then press into a greased and lined 20cm springform tin and refrigerate until firm.
Beat cream cheese and sugar until smooth, then add melted chocolate and gelatine mix. Fold in cream and salt, then stir in 1/3 of the egg whites before gently folding in remaining egg whites.
Pour mixture into tin and refrigerate for two hours or overnight.
Decorate as desired and serve!
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