I like a really light cheesecake, especially for a dessert when a heavier cheesecake can just be too much. This cheesecake is almost like a mousse and is VERY moreish!
Although this recipe is for a Chocolate version, this can really be made with any flavouring you fancy. The little bit of gelatine helps it set perfectly no matter what favouring is being added, although if adding an alcohol-based favouring, I usually add an additional leaf of gelatine just to be sure!
Vary the biscuits for the base as well to compliment your chosen flavouring – I did this recipe recently as a ‘Margarita Cheesecake’ with lots of lime zest and juice, a dash (or two!) of tequila and did the biscuit crumb ½ and ½ with gingernuts just to add a little bit of jazz to the base!
Tip: There are a few different elements to prepare and then combine. I like to get everything out and measured into bowls. Then I do all my whisking so that it is all prepared ready to combine and get straight into the fridge to set.
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