Chocolate and Cherry Not-Cheesecake
Ingredients
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Method
For the Base
- Mix the Chocolate Cookie dough and press into the base of a greased/lined tin
- Bake at 180 degrees for 20 minutes then allow to cool.
For the Not-Cheese
- Make a double batch of Not-Cheese, ensuring as much of the liquid as possible has been squeezed out
- Mix the icing sugar and canned cherries into the Not-Cheese and press into the tin on top of the cooled biscuit base
- Place in the 'fridge for one hour
For the Topping
- When the Not-Cheese has firmed up in the tin, Make a batch of Chocolate Pots recipe.
- Carefully spread the warm dessert mix over the surface and return to the 'fridge until well chilled.
Cooking Temperature: 200 degrees
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Cooking Time: 30 Minutes (+prep/cooling)
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Serves: 10 - 12
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Keeps For: 7 days in the 'fridge
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Tips and Comments
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