Tart 4 Two * 200g/7oz Chocolate Ripple biscuits * 5 - TopicsExpress



          

Tart 4 Two * 200g/7oz Chocolate Ripple biscuits * 5 tablespoons butter, melted * 250g/9oz cream cheese, softened * 400g/14oz condensed milk * 10g/ .4oz sachet gelatine * 50g/2oz milk chocolate In a blender, process the biscuits to create a fine meal. Transfer to a bowl and add the melted butter. Stir with passion to combine. Dominate the mixture, pressing it into the bottom of a lightly greased 20cm/9inch round cheesecake dish. Chill. Meanwhile, in a bowl beat the cream cheese with an electric beater until silky. Add the gloriously sticky condensed milk and beat. Dissolve the gelatine in 3 tablespoons of hot water, stirring vigorously, then fold into the mixture. Allow the creamy fusion to flow freely across the base. With the chocolate in pieces, place in a microwave proof bowl for 30-second intervals, stirring after each until smooth. Trickle over the top of the cheesecake and refrigerate for at least 4 hours to set. Dust with chocolate shavings or crumbled flake to serve.
Posted on: Fri, 04 Jul 2014 07:28:43 +0000

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