Chocolate Cheesecake
Ingredients
For the Chocolate Cheesecake:
- 200 g dark chocolate sandwich biscuits
- 1 kg plain low-fat yoghurt
- 1 can NESTLÉ full cream condensed milk, well shaken before opening
- 3 tbsp NESTLÉ Cocoa Powder
Serving Suggestion:
- 40 fresh raspberries
- Icing sugar for dusting
Method:
- For the Chocolate Cheesecake:
- Pop the chocolate biscuits into a zip lock bag and crush using a rolling pin.
- Add the biscuit crumb into a heat-proof bowl and microwave for 30-45 seconds.
- Grease a medium sized square microwave safe dish (30x30cm) and add the crushed
chocolate biscuit crumb With the back of a spoon, press the crumb down onto the base of the dish firmly to create your crust.
- Mix the yogurt and condensed milk together in a microwave safe bowl. Whisk in the NESTLÉ cocoa powder.
- Microwave the filling for 2-3 minutes. Remove the bowl, mix rapidly and put back in the microwave for another 2-3minutes. Pour the mixture over the chocolate biscuit base and refrigerate for a minimum of 4 hours or overnight for best results.
Serving suggestion: - Once the cheesecake has set completely, slice into squares and serve with fresh raspberries. ENJOY!!
for more detail : www.foodiesofsa.com
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