Nina Timm’s tantalising Cheesecake topped with our Qualité Award Winning Chocolate Mousse.



Chocolate Cheesecake

makes 1 cake



2 packets chocolate biscuits

2 Tbsp melted butter


Cheesecake Filling

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



1L Fair Cape Dairies Chocolate Mousse 




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


Cheesecake Filling

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 🙂



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    This recipe is part of these collections:

  • Lockdown Recipes 2020