Chocolate Chip Biscuit Icebox Cheesecake

  • Cooking and Prep: 4 h 20 m
  • Serves: 12
  • Contains:

Biscuit cake for chocolate chip lovers – layers of tea biscuits filled with rich chocolate chip cream and chocolate ganache. The perfect dessert to prepare with your children!

Ingredients (10)

Biscuits

Chocolate Chip Cream

Ganache

Garnish

Start Cooking

Prepare the Crust

  1. Put the milk in a convenient container for dipping the biscuits.

  2. Dip the biscuits in milk and arrange in a uniform layer at the bottom of the pan.

Prepare the Chocolate Chip Cream

  1. In a mixer bowl, whip cream, powdered sugar and pudding mix at high speed until smooth and firm.

  2. Add chopped chocolate and mix gently to spread evenly in the cream.

Note:

It is important for the whipping cream to be very cold in order to set properly.

To Assemble

  1. Pour about one third of the whipped cream on top of the biscuit layer and smooth.

  2. Arrange more biscuits dipped in milk over the cream, one third of the whipped cream over them, and so on until the cream is finished. Finish with a layer of biscuits dipped in milk.

  3. Cool the cake in the fridge while you prepare the ganache.

Note:

The cake keeps, well covered, for up to five days in the refrigerator.

For the Chocolate Ganache Topping

  1. Break the chocolate into squares and place in a bowl.

  2. Add cream and melt together in microwave or a Bain Marie until everything is melted and the mixture is smooth.

  3. Pour the ganache over the top of the cake. Cool for four to five hours in the refrigerator until completely set.

  4. Before serving, decorate with shredded white chocolate and cookie fragments. Serve very cold.

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