Casual Easter Menu - Frangelico Cheesecake

Serves 6

This recipe comes from my new cookbook – Legless. All I did differently is serve them in dessert glasses.

Ingredients – Base:

-          250g chocolate biscuits

-          125g butter

Ingredients - Filling

-          125ml (1/2 cup) boiling water

-          1 tablespoon gelatine

-          70g sugar

-          I tablespoon lemon juice

-          250g cream cheese

-          300ml (1 ½ cups) cream

-          3/4 cup Frangelico

-          Shredded Dark Chocolate to serve

To make base:

-          Crush biscuits into vey fine pieces

-          Melt butter and add to crushed biscuits, mix well and press into base

-          Refrigerate to set

To make filling:

1.       Sprinkle the gelatine over the boiling water, stir until dissolved and leave to cool

2.       Place sugar and melon juice in a blender and mix lightly

3.       Add room temperate cream cheese and continue to blend

4.       Add cooled gelatine mix, frangelico and cream and blend until smooth and mixed well

5.       Pour the mixture onto the biscuit base

6.       Refrigerate to set (allow 3 hours at least)

7.       Crumble chocolate on top

N.B

·         I also added a fine layer of strawberry jelly on top

·         Next time I will put the base through the middle, as we had to stab the glass to get it out. It stuck way too well to the bottom.