Pick n Pay - Mar 8th, 16:11
Impressive to look at and easy to prepare, it's the perfect holiday showstopper.
Mix 1/2 a bag, (250g), of finely crushed PnP Sandwich Biscuit With Chocolate Cream
70g of Lurpak Butter Salted
2 of Ewald Leaf Gelatine
2 tubs, (230g), of Lancewood Medium Fat Plain Cream Cheese
3/4 cup, (90g), of PnP Icing Sugar
1 tsp, (5ml), of PnP Vanilla Flavour Essence
1 1/3 slabs, (200g), of Honeyfields Easymelt Dark Chocolate, melted & cooled
1/4 cup, (60ml), of hot Nescafe Espresso
1/2 a cup, (125ml), of PnP Fresh Cream
1 packet of PnP Almonds Roasted
1 handful of PnP Herbs Mint
Mix 1/2 bag of finely-crushed chocolate biscuits and 70g of melted butter together.
Transfer to a loose-bottomed cake tin and press down firmly.
Cover 2 gelatine leaves with water for 5 minutes.
Whisk together 2 tubs of Lancewood Medium Fat Plain Cream Cheese, icing sugar, and vanilla essence until smooth.
Whisk in melted & cooled dark chocolate.
Remove gelatin from water and dissolve in hot espresso coffee.
Stir into cheesecake mixture.
Pour mixture onto biscuit base & refrigerate for 3-4 hours or overnight.
Melt 2 slabs of dark chocolate and cream together.
Mix until smooth.
Pour over set cheesecake & refrigerate for 30 minutes or until the topping is semi-set.
Serve with chopped almonds and mint.
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