Ingredients
Serves: 6
- 150g your favourite gluten free biscuit or shortbread
- 45g butter
- 110g caster sugar, divided
- 120ml thickened cream
- 150g dark chocolate, melted and cooled
- 2 tablespoons cocoa powder mixed with a little hot water
- 200g cream cheese
Directions
Preparation:20min ›
Extra time:1hour30min freezing ›
Ready in:1hour50min
- In a large bowl, crush your biscuits and mix in the melted butter with a tablespoon of caster sugar. Press into a 18cm cake tin and refrigerate.
- Whip cream until soft peak form. Add cooled melted chocolate and cocoa powder mix. Blend well and set aside.
- With an electric beater, beat the cream cheese and remaining sugar together. Fold into cream/chocolate mixture and mix well.
- Spread into pan on top of crushed biscuits. Freeze for one hour.
- Refrigerate for about 30 minutes, then serve.
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Reviews and Ratings
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Reviews in English (1)
I just made this recipe, it was super easy and I had a little taste test of the filling, delicious. I did make some minor modifications! I added half extra of everything, except the biscuits. My recipe went as follows: CRUST 1 x Arrowroot Biscuits Gluten free 205grams (1 pack); 2.5 Tbsp butter; 1tbsp sugar FILLING/CHEESECAKE 3/4 Cup Caster Sugar; 180 ML thickened cream; 225grams Cadbury Milk Choc melts (1 pack); 3 tbsp cocoa powder and eyeballed the hot water; 300grams room temperature cream cheese; 1 tsp vanilla extract concentrated To whip the cream, I first used a bowl I had chilled in the freezer for about an hour - came together soooo much quicker. Also I added some sugar to the crust to sweeten it and help hold it together, then I prebaked the crust in the oven on 190c for 15 minutes - worked a treat - 15 Oct 2017