Chocolate Cheesecake No Bake and Eggless
200 gms cream cheese
1 cup heavy cream
150 gms semisweet/ bittersweet chocolate
1/2 tbs gelatin
2 tbs water
1/2 cup sugar
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 white chocolate chips
Mix together the cookies, cocoa, sugar and melted butter. Press the mixture into the bottom of an 8″ spring form pan and bring it up to the sides a little. Chill the base while you prepare the filling.
Take the water in a bowl and sprinkle the gelatin over it. Microwave for a few seconds just until clear and melted and keep aside.
Melt the chocolate over a double boiler. Keep aside to cool.
Whip the cream cheese and sugar until smooth and creamy. Stir in the gelatin.
Stir in the cooled chocolate and vanilla extract. Add the cream and whip until well combined.
Pour this mixture over the prepared crust and smooth the top. Refrigerate until set. About 4 hours
Remove the cheesecake from the refrigerator. Melt the chocolate over a double boiler until smooth. Place over cheesecake. Melt white chocolate, place it in a paper cone (see picture) and decorate.
When the cheesecake has set, run a knife around the edges and unmold carefully.
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