Category: No Bake Desserts
Cuisine: European
Yields:
12 Servings
Difficulty: Easy
Prep Time: 1 Hr
This is simply a delightful desert. It is quite easy to make, delicate, not too sweet, and ideal for special occasions. A perfect combination of chocolate, vanilla and farmer’s cheese makes this cheesecake irresistible and suitable for any taste. Best served after 12 hours of chilling in the fridge. Tastes great served alone or with fresh fruit.
Ingredients
Adjust Servings
- Chocolate tea biscuit crust
- Chocolate glaze
Instructions
- Prepare a 9" spring form pan by lining it with parchment paper. Set aside. Melt the butter. In a food processor, crush all the biscuits, add melted butter and process until combined. Spread the biscuit crust evenly over the bottom of the spring form pan. Set aside.
- Dissolve strawberry Jell-O with one cup of boiling water. Stir well and let cool. In a small bowl mix 2 tbsp of cacao with 4 tbsp of boiling water. Stir until there are no lumps. Let cool.
- In a food processor mix farmer's cheese with 1/2 cup powdered sugar. Continue processing until the mixture becomes smooth, almost resembling cream cheese. Set aside.
- In a large bowl add heavy cream and 1/2 cup of powdered sugar. Using a hand mixer, whip the cream until it becomes stiff. The simplest way of checking if the whipped cream is ready is to tilt the bowl from time to time. The moment the cream no longer shifts when the bowl is tilted is when it becomes perfectly whipped. Gently mix the whipped cream with farmer's cheese. Divide it into two equal portions.
- Work on the first half of the cheese mixture by adding cooled cacao and spooning slowly cool and slightly jelled strawberry Jell-O. Mix gently with spatula until combined.Do not over mix as it will loose its light structure. Pour on top of the biscuit crust and refrigerate for 30-60 min.
- Dissolve the lemon Jell-O in one cup of boiling water. Stir well and set aside. After the Jell-O cools, add it by spoon to the second cheese mixture along with a one tsp. of vanilla extract. Stir gently with a spatula until combined.
- Check on the cheesecake in the fridge. Gently tap on the cheese section. If there is resistance to the touch and it jellied a little, you can pour the lemon/vanilla cheese mixture on top of it. Smooth it out and refrigerate for one hour.
- Make the glaze. Dissolve one pocket of gelatin with four tbsp of cold water and let it rest and swell. Warm up the heavy cream (milk could be used instead), but do not boil it. Melt the chocolate and honey in it. Mix well. Add gelatin and stir until all blend completely. Do not warm it up again. Cool the glaze, and while still liquid, pour on top of the cheesecake. Smooth it out, cover the pan, and refrigerate for 12 hours.