Lindt Chocolate Cheesecake

This delicious no-bake cheesecake by Kiran Bhavsar is eggless and it's the perfect dessert for any last-minute party plans
Kiran Bhavsar's Lindt Chocolate Cheesecake
ITP Images
Kiran Bhavsar's Lindt Chocolate Cheesecake
December 26, 2018
Preparation Time 10 minutes + setting time
Cooking Time 20 minutes
Serves 10-12

Kiran is a talented baker who creates exquisite cakes, and she's always in her kitchen whipping up something sugary for her family.

How long have you been making this cheesecake?
For around four years. Sometimes I use an orange-flavoured chocolate in this cheesecake, which is a great flavour for Christmas.

You’ve decorated it so well. Tell us what you’ve done.
I’ve used compound chocolate, out of which I created the chocolate balls. Then I put them in the fridge for a while, and once they'd set I covered them with gold lustre dust. I’m always baking and I have taken a few classes because I want to improve my skills.

PHOTO BY Efraim Evidor
RECIPE BY Kiran Bhavsar
FOOD STYLING BY Lydia Wessels

INGREDIENTS

250g digestive biscuits, crushed
100g butter, melted
250g cream cheese
395g sweetened condensed milk
1 cup double cream, thickened
200g Lindt chocolate, melted

METHOD

  • 1

    Grease a 20cm springform tin

  • 2

    Crush the biscuits and combine with butter. Flatten the mixture into the pan and pop into the fridge while you prepare the other ingredients

  • 3

    Beat the cream cheese and condensed milk until smooth, then add the cream

  • 4

    Melt the chocolate and combine with the cream-cheese mix until incorporated

  • 5

    Pour the mixture into the pan and let it set in the fridge for a minimum of four hours. 6 Decorate it with chocolate balls

NOTES


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