Icetray Chocolate Base Cheesecakes

Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games.

This is vegetarian and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Icetray Chocolate Base Cheesecakes

Cooking Method: No-Bake Cuisine: International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 6 Calories: 2100

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Digestive Biscuits
• 100 gram Butter
• 400 gram Cream Cheese
• 100 gram Powdered Sugar
• 1 teaspoon Vanilla Extract
• 150 gram Dark Chocolate
• 200 milliliter Whipping Cream
• 2 teaspoon Gelatin Powder
• 60 milliliter Water

Instructions

1. Crush the digestive biscuits into fine crumbs.
2. Melt the butter and mix it with the biscuit crumbs.
3. Press the mixture into the base of an ice tray and refrigerate for 30 minutes.
4. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
5. Melt the dark chocolate and fold it into the cream cheese mixture.
6. In a separate bowl, whip the whipping cream until stiff peaks form.
7. Dissolve the gelatin powder in water and microwave for a few seconds until it becomes liquid.
8. Fold the whipped cream and gelatin mixture into the cream cheese mixture.
9. Pour the mixture over the biscuit base in the ice tray.
10. Refrigerate for at least 4 hours or until set.
11. Once set, remove the cheesecakes from the ice tray and serve chilled.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 30g10%

Sugars 20g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.