Dreamy Peppermint Cheesecake

The best creamy & decadent, no-bake cheesecake with a South African twist

Ingredients: Cheesecake

• 1 pack Baker’s Tennis Biscuits
• 80g Butter
• 250g Mascarpone Cheese
• 250g Smooth, Plain Cream Cheese
• 250g Smooth, Plain Cottage Cheese
• 1 tin Condensed Milk
• 2 Lemons (juice)
• 2 tsps Gelatine Powder (slaked in 30ml water)
• 1 Peppermint Crisp (chopped)

Ingredients: Garnish

• 1 Peppermint Crisp (chopped)
• Chocolate Ganache

Method: Dough

1. Blitz biscuits & butter together until well mixed.
2. Use the mixture to line the base of a greased 18cm springform mould.
3. Mix the cheeses, condensed milk & lemon juice together in a stand mixer or bowl.
4. Beat for a few minutes on high until smooth.
5. Heat the gelatine mix over a double boiler to soften.
6. Add gelatine mix & peppermint crisp into the cheesecake mixture & mix well.
7. Pour the cheesecake mixture over the biscuit base.
8. Set in the fridge for approximately 5 hours.
9. To serve, unmould the cheesecake onto a serving tray.
10. Top with ganache & chopped peppermint crisp.