Sunday, August 19, 2012

Chocolate Chip Cheesecake.

OMG, this has a lot of fat in it!
Eaters beware.
This recipe makes one small cheesecake. Double it to make a normal size cheesecake.
Remember you have to work quickly when you have dissolved the gelatin, otherwise it will set in the measuring cup.
You can use most plain biscuits as the base and you can change the flavours (lemon, vanilla and chocolate) to suit your palate.

Chocolate Chip Cheesecake (set method)

·      Small round tin
·      Baking paper (to fit in the bottom of tin)
·      Measuring cups/spoons
·      Small mixing bowl
·      Rolling pin
·      Chopping board
·      Whisk/ egg beater
·      Biscuit crumbs (from 6 biscuits)
·      Butter, 50g, melted
·      Cream cheese, 2 Tbsp
·      Icing sugar, 1 Tbsp
    Cocoa, 1 tsp
·      Lemon juice, 1 tsp
·      Vanilla essence, ¼ tsp
·      Gelatin, 1 tsp
·      Hot water, 4 tsp
·      Cream, ¼ cup, whipped
·      Chocolate chips, 1 ramekin


1.    Crush up the biscuit with the rolling pin on the chopping board.
2.    Melt the butter in a measuring cup in the microwave and then mix it with the biscuit crumbs.
3.    Line the bottom of the tin with the baking paper.
4.    Pack the buttery biscuit crumb into the bottom of the tin.
5.    Place into the fridge.
6.    Beat the cream cheese and icing sugar until they are soft.
7.    Mix the lemon juice, vanilla essence and hot water together.
8.    Dissolve the gelatin in the lemon juice mixture. Heat in microwave if necessary.
9.    Stir the gelatin mixture in with the cream cheese mixture.
10. Fold in the whipped cream.
11. Add the chocolate chips to this mix and pour into the chilled base from the fridge.
12.  Return to the fridge to set for 20-30 minutes.
13. Carefully remove from the tin, cut up and serve.

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