Marilyn's Uncooked Chocolate Cheesecake

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Total Time
30mins
Prep 20 mins
Cook 10 mins

This cheesecake freezes well if it gets the chance!! Cooking time does not include setting time of a few hours or overnight.

Ingredients Nutrition

Directions

  1. Crumb the biscuits in a food processer and add the melted butter. Mix well.
  2. Press into the base of an 8" spring form tin and bake at 180'C for 10 minutes Remove from oven and allow to cool while making the filling.
  3. With an electric mixer beat egg whites with 1/4 cup sugar until peaks turn over when beater is lifted.
  4. In another bowl beat cream to soft peak stage.
  5. In a large bowl beat well the cream cheese with the remaining 1/4 cup sugar and the vanilla.
  6. Add the egg yolks & melted chocolate to the cream cheese mixture and mix well.
  7. Now fold in the egg white mixture with a metal spoon.
  8. Add the gelatine which has been disolved in the hot water and mix in carefully.
  9. Lastly fold in the whipped cream.
  10. Pour into the cooled crumb crust and allow to set for about 6-8hrs or overnight in fridge.
  11. Decorate with rosettes of whipped cream and chopped nuts or curls of chocolate.
  12. Once set this cheesecake can be frozen.
Most Helpful

5 5

Delicious !!! I made it with a dark mint chocolate I had in the pantry. Everyone loved it but I dont think I would ever get the chance to freeze it it disappeared from the plate !!!!!! This cheesecake is perfect for a great tasting dessert on a hot summers night. I will be making this one again !!! Thanks Jen.