Cheesecake - Gelatin Free

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Ingredients list for Cheesecake - Gelatin Free

• 100 grams Processed cheese grated
• 3 tablespoons Cream
• 150 grams White chocolate chopped
• 50 millilitres Condensed milk
• 8-10 Digestive biscuits
• 100 grams brown sugar/jaggery
• 50 grams Butter
• 2-3 tablespoons Butterscotch sauce

Method

1. Combine cheese and half the cream in a bowl and mix well till smooth.
2. Melt the chocolate in microwave for 45 seconds. Remove from heat and add to cheese-cream mixture and mix well.
3. Add condensed milk and mix well. Place this mixture in the microwave for 45 seconds and whisk well.
4. Crush the biscuits coarsely in a blender jar. Set aside.
5. Heat a non-stick pan. Add brown sugar and let it caramelize. Remove from heat.
6. Add butter and mix well till smooth. Add the remaining cream and cook for a while. This is the butterscotch sauce.
7. Reserve little butterscotch scotch for serving and add remaining butterscotch sauce to the cookies and mix well.
8. Take a plate and place a mould on it. Spread evenly the cookie mixture into it and refrigerate for 5-6 minutes or till set.
9. Spread the chocolate-cream mixture on the set cookie layer and refrigerate for another 1 hour.
10. Remove the cheesecake from refrigerator. Loosen the sides of the cheesecake with a knife and pour the reserved butterscotch sauce over the cake.
11. Serve.

Nutrition Info