Ok, I will keep this one concise. Things to look out for: Keep the cheesecake filling ingredients cold. Use a blender to pulverize the biscuits, don’t rely on your muscles. And depending on the coldness of your fridge, it might take more than 12 hours and perhaps even a day. But, hey that’s the drawback of having a recipe that requires no heat-generating, enclosed metallic container (Oven).
Ingredients
For the BISCUIT BASE:
- 100 gms of Parle G Dark Chocolate Biscuits
- 25 gms of Melted Butter
For the CHEESECAKE FILLING:
- 90 gms of Cream Cheese
- 50 gms of Greek Yoghurt
- 10 gms of Powdered Sugar
- 60 gms of Whipped Cream
- 10 gms of Melted Dark Chocolate
Procedure
- Crush the biscuits into fine crumbs. Add melted butter and mix to form a consistency that resembles wet sand.
- Take a 4-inch cake mould for these measurements. If you use a standard 8-inch mould, double the recipe, and it should work….i think (I’m not sure tbh. Just trust science.)
- Pack the filling into the mould on the bottom and along the sides very tightly. But, don’t make the crust too thick, it will be difficult to break it with a spoon when it’s time to eat. Put the crust in the freezer.
- In a bowl, add your cold cream cheese, cold Greek yoghurt, and room temp powdered sugar. Whisk to combine evenly with no clumps of sugar.
- In a separate cold bowl, whip the cream into stiff peaks. Using a spatula, fold it into the cream cheese filling.
- Now, take 1/3 of the mixture aside and add the melted dark chocolate to it and fold it until the mixture is uniform. Be careful not to add too much chocolate; the mixture might become a bit stiff and will be difficult to spread (like in the video)
- Take out the crust. Now, layer both the filling, making concentric circles of vanilla-chocolate-vanilla, with the last layer being chocolate.
- Using a toothpick, make some squiggly lines and trust the artist in you to create something beautiful.
- Set it inside the FRIDGE (not freezer) for overnight.
Note: If you’ve added a bit too much whipped cream or yoghurt by accident, it might take longer than 12 hours to set. But apart from that, your cheesecake’s ready!