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Others
some cocoa powder , to dust on top
some redcurrant , for decoration on top
Instructions
The Base
Using a food processor, blend the chocolate sandwich cookies into a fine crumbs. Transfer into a bowl and add in butter. Mix well.
Pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.
The Filling
Whisk cream cheese until light and fluffy. Then add in the rest of the ingredients except for whipping cream and mix everything well. Set aside.
In another bowl, whisk whipping cream until stiff peaks. Then add into cream cheese mixture and gently fold everything to combine.
Pour onto the base and spread evenly. Chill in the fridge overnight (24 hours) or until fully set.
Once set, run a knife all around the pan to help release the cheesecake. Dust some cocoa powder on top. Remove from the pan and decorate with some redcurrant. Slice and enjoy!
How To Transfer To Serving Plate
It’s easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
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