Zutaten für Chocolate Cheesecake Unbaked
- Plain Sweet Biscuits
- 1 tsp ground cinnamon
- 2 tbsp unsweetened cocoa powder
- Butter
- Gelatin
- 2 tbsp boiling water
- 500g full-fat cream cheese, softened
- Caster Sugar
- 2 tbsp Kahlúa (or other coffee liqueur)
- Lemon
- Cream
- Dark Chocolate
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Zubereitung von Chocolate Cheesecake Unbaked
- **Make the base:** Crush 200g digestive biscuits in a food processor. Add 1 tsp ground cinnamon and 2 tbsp unsweetened cocoa powder. Pulse briefly to combine.
- Add 100g melted unsalted butter and pulse until a crumbly mixture forms.
- Press the mixture firmly into the bottom of a 9 1/2 inch springform tin. Refrigerate while you prepare the filling.
- **Make the filling:** In a small bowl, dissolve 2 tsp powdered gelatine in 2 tbsp boiling water. Set aside to cool slightly.
- In a large bowl, beat 500g softened cream cheese and 150g caster sugar until smooth and glossy.
- Add 2 tbsp Kahlúa (or other coffee liqueur) and 1 tbsp lemon juice, beating briefly to combine.
- Gently fold in 200ml whipped double cream. Then, carefully fold in the slightly cooled gelatine mixture.
- Add 100g melted dark chocolate, whisking quickly until fully incorporated.
- Pour the filling over the chilled biscuit base. Refrigerate for at least 2 hours, or until set.
- **Decorate:** Before serving, decorate with shaved dark chocolate and glacé cherries (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
92g
Fat
131g
Carbs
14g
