LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
20
6 HR 15 MINS
15 MINS
6 HRS
INGREDIENTS
1 packet (200g) coconut biscuits, finely crushed
¼ cup margarine, melted
¼ cup Nestlé Cocoa Powder, plus extra for dusting
2¼ tsp (9g) gelatin powder
1 cup fresh cream, chilled
2 tubs (500g) smooth fat-free cottage cheese, at room temperature
½ cup castor sugar
SERVING SUGGESTION:
Fresh berries
METHOD
1. Prepare a square baking dish by neatly lining the base and sides with baking paper, ensuring there is an overhang on each side. *Chef’s Tip: Lining with baking paper will provide ease when unmolding the cheesecake.
2. In a mixing bowl, add the crushed biscuits, melted margarine and 1 tablespoon of Nestlé Cocoa Powder and mix until combined. Transfer the crumbs to the prepared dish and flatten the mixture evenly to form the cheesecake base. Refrigerate the base while preparing the filling.
3. In a small bowl add 2 tablespoons of cold water. Sprinkle the gelatin powder over the water and mix to combine. Allow the mixture to stand for 3 minutes for the gelatin to “bloom”. Once the mixture has firmed up, microwave for 15 seconds until it melts. Set the liquid gelatin mixture aside for 5 minutes to cool while preparing the rest of the filling. *Chef’s Tip: Avoid boiling the gelatin in the microwave, as it will lose its setting abilities.
4. Add the cold cream to a large mixing bowl. Using an electric beater, whip the cream for 2 minutes or until stiff peaks form. Set aside until needed.
5. In a separate mixing bowl, add the fat-free cottage cheese, castor sugar and remaining 3 tablespoons of cocoa powder and whisk the mixture for 1 minute until soft and smooth. Add the cooled gelatin mixture and whisk for 10 seconds on high speed until fully incorporated. *Chef’s Tip: Ensure the cottage cheese is at room temperature and the gelatin has cooled slightly before mixing. Similar temperatures help achieve a perfectly smooth consistency.
6. Add ½ of the whipped cream and gently fold it into the cottage cheese mixture. Add the remaining whipped cream and fold it in until fully
7. Remove the baking dish from the fridge and transfer the filling over the crust. Using a spatula or the back of the spoon, smooth the surface to ensure the cheesecake is levelled. Set the cheesecake in the fridge for at least 6 hours, or overnight if prepping ahead.
8. Once set, remove the cheesecake from the fridge. Lift the baking paper gently to remove the cheesecake from the baking dish and place it on a chopped board.
9. Slice the cheesecake into 20 pieces, dust with extra cocoa powder, serve with fresh berries and ENJOY!
Chocolate Cheesecake Squares
LEVEL:
EASY
SERVES:
20
TOTAL TIME:
6 HR 15 MINS
PREP TIME:
15 MINS
COOK TIME:
6 HRS
Chocolate Cheesecake Squares
INGREDIENTS
1 packet (200g) coconut biscuits, finely crushed
¼ cup margarine, melted
¼ cup Nestlé Cocoa Powder, plus extra for dusting
2¼ tsp (9g) gelatin powder
1 cup fresh cream, chilled
2 tubs (500g) smooth fat-free cottage cheese, at room temperature
½ cup castor sugar
SERVING SUGGESTION:
Fresh berries
METHOD
1. Prepare a square baking dish by neatly lining the base and sides with baking paper, ensuring there is an overhang on each side. *Chef’s Tip: Lining with baking paper will provide ease when unmolding the cheesecake.
2. In a mixing bowl, add the crushed biscuits, melted margarine and 1 tablespoon of Nestlé Cocoa Powder and mix until combined. Transfer the crumbs to the prepared dish and flatten the mixture evenly to form the cheesecake base. Refrigerate the base while preparing the filling.
3. In a small bowl add 2 tablespoons of cold water. Sprinkle the gelatin powder over the water and mix to combine. Allow the mixture to stand for 3 minutes for the gelatin to “bloom”. Once the mixture has firmed up, microwave for 15 seconds until it melts. Set the liquid gelatin mixture aside for 5 minutes to cool while preparing the rest of the filling. *Chef’s Tip: Avoid boiling the gelatin in the microwave, as it will lose its setting abilities.
4. Add the cold cream to a large mixing bowl. Using an electric beater, whip the cream for 2 minutes or until stiff peaks form. Set aside until needed.
5. In a separate mixing bowl, add the fat-free cottage cheese, castor sugar and remaining 3 tablespoons of cocoa powder and whisk the mixture for 1 minute until soft and smooth. Add the cooled gelatin mixture and whisk for 10 seconds on high speed until fully incorporated. *Chef’s Tip: Ensure the cottage cheese is at room temperature and the gelatin has cooled slightly before mixing. Similar temperatures help achieve a perfectly smooth consistency.
6. Add ½ of the whipped cream and gently fold it into the cottage cheese mixture. Add the remaining whipped cream and fold it in until fully
7. Remove the baking dish from the fridge and transfer the filling over the crust. Using a spatula or the back of the spoon, smooth the surface to ensure the cheesecake is levelled. Set the cheesecake in the fridge for at least 6 hours, or overnight if prepping ahead.
8. Once set, remove the cheesecake from the fridge. Lift the baking paper gently to remove the cheesecake from the baking dish and place it on a chopped board.
9. Slice the cheesecake into 20 pieces, dust with extra cocoa powder, serve with fresh berries and ENJOY!