NO BAKE AND GELATIN-FREE LAYERED CHOCOLATE CHEESECAKE

This post is also available in: Italiano

A SWEET NOT TOO SWEET? IS THE CHEESECAKE!

HOW IS IT POSSIBLE? THANKS TO PHILADELPHIA, A CREAMY CHEESE WITH ACIDULOUS TASTE THAT ALLOWS TO DAMPEN THE SWEET OF CHOCOLATE AND OTHER INGREDIENTS.

 

 

I could tell to convince you: “If my brother-in-law has eaten it, (and he hates sweets) could please everyone!”

I’m not a lover of sweets, let’s say I eat them if I find them ready, or I prepare a cake because I have to finish some ingredients like in this case: chocolate.
Taking advantage of a rainy day I put my boyfriend at work with me and between whips and whisks, meringues extras from some gift packs and chocolate puffs invented at the time, there came out a good double layer Cheesecake. Not bad for two beginners.

 

INGREDIENTS:

 

FOR THE BASE:
250 g Digestive biscuits (the best for me)
100 g of butter

 

FOR THE CREAM:
500 g of Philadelphia
120 g of powdered sugar
200 g of fresh liquid cream
200 g of chocolate

 

METHOD:

Blend cookies and butter in the mixer until you reach a uniform mixture. Cover your cake tin with baking paper and crush the mixture on the bottom so that it is of the same height at each point and put it in the fridge for 30 minutes.

With the help of an electric whisk in a bowl add icing sugar and philadelphia until the mixture is soft and homogeneous. Now divide the mixture into separate bowls and in one add the chocolate that you have previously melted in the microwave.

Whip the fresh cream and, being careful to combine the compounds by hand and gently, put them in half in the two bowls. So you will get the “white” cream and the chocolate cream.
Now take the base from the fridge, arrange the white cream first and level it well. Then finish with the chocolate cream.
Leave it in the fridge for 2 hours.

 

DECORATION:
To finish the advanced chocolate we melted it in the microwave (do not burn it) and with the help of a spoon, on a sheet of baking paper we created these chocolate wafers to be used as decoration. Have fun and create various shapes and sizes, then fix them on the cake will be a success!

 

 

 

Let me know in the comments if you liked this recipe and if you are looking for others vegetarian recipes try this one:

Easy and quick Cauliflower, Leek and curry pie

 

Share this:

This post is also available in: Italiano


Related Posts

3 perfect vegetarian quiche for your autumn

3 perfect vegetarian quiche for your autumn

This post is also available in: Italiano   Quiche at my house is the classic save dinner.   QUICHE WITH STRACCHINO CREAMY FRESH CHEESE AND ROSEMARY       INTRODUCTION I love love love the soft cheese. I know it’s not a great premise, but […]

VEGETARIAN BAKED PASTA: A VERY ITALIAN DELIGHT

VEGETARIAN BAKED PASTA: A VERY ITALIAN DELIGHT

This post is also available in: ItalianoEven if you do not eat meat you do not have to renounce to fanciful recipes such as baked pie and pasticcio but simply vary the ingredients. INGREDIENTS: Conchiglioni pasta: 500 g Tomato sauce: 1 liter Seitan (optional): 1 […]



2 thoughts on “NO BAKE AND GELATIN-FREE LAYERED CHOCOLATE CHEESECAKE”

Leave a Reply

Your email address will not be published. Required fields are marked *