I was never a fan of classical orchestra music, but don’t know what happens with Hans Zimmer, and I do really like what he creates- these past couple of days I have been listening to his masterpieces- and one is the sound-track of Inception- Time. The tune is so haunting and keeps lingering on. It gives you motivation and sadness at the same time. Another one is ‘A Way of life’. Those are real masterpieces. Any way music is to soul and so is the food. There are many soul satisfying foods as well.
We were carving for some cheesecake and my daughter was asking for a cheesecake for a long time. I was having some left-over crumbs from this recipe of – Chocolate mice, so wanted to use it and it ended up as the crust of the no-bake cheesecake. The slight hint of lemon was also an added bonus. So, the no bake cheesecake with lemon and chocolate flavour was born. The end product was very appetising and soul satisfying just like music by Hans Zimmer.
Now to the recipe
No-bake chocolate and lemon cheesecake
For the top
1 and half cup of mascarpone cheese
1 and half cup pf cream cheese
½ can of condensed milk (optional)
Roughly about 3-4 tbs of lemon juice
½ cup of chocolate powder
For the base/crust
5-6 tbs of butter at room temperature
20-25 Chocolate biscuits -
Crush chocolate biscuits in a mixer or you can use rolling pin as well. I have used oats and chocolate biscuit for this recipe (available here as Oats crunch biscuits). You can use crackers as well. The crust was delicious with chocolate flavour and sweet.
Now in a big mixing bowl, mix together biscuits crumbs and butter with your hands. The mixture will be like a moist crumbs.
Take a round 9'' inch cake tin and put the mixture in to it and press gently to make it firm. This will be the base/crust of no-bake cheesecake.
In a separate mixing bowl mix in mascarpone cheese, cream cheese and condensed milk with lemon juice and about 1 tsp of fresh lemon zest. (You can skip condensed milk if you wish but then you have to increase the cream cheese and mascarpone content and also will have to add castor sugar to make it sweet.)
Now pour this mixture over the base. Tap the corner of the cake tin so that it evens out.
Now sprinkle chocolate powder all over it.I have used Caotina drinking chocolate powder. You can use any other brands as well. But for me it’s Caotina for sure.
Refrigerate the cheesecake overnight. Serve it next day.
Tip- You can use Oreo biscuits as crust as well.
Happy Cooking Friends and have a relaxing weekend