Yes indeedy, that's the name of the recipe in the June Better Homes and Gardens magazine. It takes about 30 minutes to make and then 2 hours freezing time and it is ready to eat.
Everyone at Sewing said it tasted very yummy!!!
Do not try and make chocolate adornments when you have the hiccoughs/hiccups. It results in very wobbly spoon-like creations. Never mind they still taste very chocolaty.
Chocolate Ripple biscuits are plain chocolate flavoured biscuits, they are not chocolate coated at all.
I didn't have any Frangelico, well no liqueur at all. Instead I added some vanilla extract. If the mixture needs a little more liquid you could add some cold coffee.
The Easiest No-Bake Chocolate Cheesecake serves 6-8
- 200-250g Chocolate Ripple biscuits
- 80g butter, melted
- 200g good dark chocolate, chopped
- 2 tbspn cocoa powder
- 60ml hazelnut liqueur
- 150ml thickened cream
- 300g Philadelphia cream cheese at room temperature
- 150g caster sugar
- 200g dark chocolate extra for decorating
- extra cocoa for dusting
- extra whipped cream for serving
Put the biscuits in your food processor, or in a zip lock bag, and make crumbs.
Line a 20cm springform tin. I usually put the baking paper over the base and then clip it into the tin. It makes it easy to slide the finished cheesecake onto a plate. Press the biscuit mixture firmly into the tin and then refrigerate for 20 minutes.
Whip the cream to soft peaks and then fold in the cocoa. Now add a little of the cream to the cooled chocolate and fold gently. Add half the remaining cream and then the rest. Fold gently till it is all combined.
Whip the caster sugar and cream cheese until the sugar is dissolved. I used the same bowl and beaters to save washing up. You can rub a little of the cream cheese between your fingers and it will not feel gritty: then it is ready. As before, fold a little cream cheese mixture into the chocolate and cream, then add more and continue to fold until it is well combined. Spread into the tin and smooth the top. Freeze for at least 2 hours.
Melt the extra chocolate then pour into a small jug. Line a tray with baking paper and then the recipe says to make long spoon-like shapes. Really, I think any shape would be fine. Mine are hiccough wobbly. Refrigerate till set.
*Hmm, there was a little giggling at my 'decorations'!!!