makes 1 cake
2 packets chocolate biscuits
2 Tbsp melted butter
1 tin condensed milk
1 whole lemon juiced
250g cream cheese or creamed cottage cheese (Plain)Gelatin
1 1/2 Tsp Gelatin
375ml Fair Cape Cream
Process/crush to a fine crumb; add melted butter to crushed biscuits and mix.
Place biscuit mixture into cake pan and flatten evenly
Place cake pan in fridge for 20-25 mins to allow the base to harden
pour condensed milk into a mixing bowl; add the juice of 1 whole lemon and stir until slightly thickened
Add cream cheese/creamed cottage cheese to mixture and stir in (Do not be concerned if it is slightly lumpy)
Gelatin: If using gelatin powder you will need to sponge it first
Add 2 Tbsp cold water to gelatin powder and mix, once dissolved – add 1 cup boiling water and mix until gelatin mixture is transparent and allow to cool
Whip Fair Cape Dairies Cream until soft peaks
Add Cheesecake mixture to the whipped cream and fold with metal spoon or palette knife
Tricky part starts….. Gelatin is still slightly warm and the Cheesecake mixture is cool – Gradually trickle the gelatin into the cheesecake mixture while continuously whisking.
Place the cheesecake mixture on top of chocolate biscuit base and return to fridge for 1 hour.
Once the cheesecake filling is set, gently layer the top of the cake with Fair Cape Dairies Qualité award winning Chocolate Mousse
ready to serve 🙂