It has been two busy busy weeks, Ramadan and Eid (an Islamic celebration to mark end of the fasting month) ended with some great fun and long holidays. These days of the year are usually the busiest as spiritual activity increases and preparation of the upcoming festival is in full swing. The hallmark of this festival are new clothes, home renovation and cleaning, social gatherings and ofcourse food. Traditional dishes according to different cultures are prepared, gifts and greetings are exchanged, prayers are offered and all in all the mood and environment is really festive and fun.
Today was the first day after holiday and I was having the same feelings as a child returning to school after vacations – butterflies in stomach. But something made my day, things I purchased from Amazon finally arrived and I was overwhelmed to get cake decorating books, a new lens for food photography (canon 50 mm f 1.8) and some other stuff. All was expected but there was a surprise too. Since the package was collected and delivered by my brother in law, I got a surprise gift in the box from my mother in-law – a chocolate cook book. That was the sweetest of gesture. Thankyou Ammi! I love it.
I had to make something for blog to experiment with the new lens and also I have been missing blogging. A sneak peak in the refrigerator got my hands on left over cheese, cream (from Eid food) and some chocolate chips, combine all and what you get is delectable chocolate cheese cake – something I have been craving for a long time. A quick base preparation and gelatin set dessert, this no-bake chocolate cheese cake is a breeze to make. The base is pretty much same for all cheese cakes and the filling is adopted from Jaqueline Bellefontaine chocolate cook book. Here is how it goes.
Digestive biscuits or graham cracker small roll
Butter 4 tbsp
Cream Cheese (I used Philadelphia) 1 cup
Whipped cream 3/4 cup
Full fat Yogurt 1/2 cup
Gelatin 1 tsp
Chocolate chips 12 tbsp (6 oz)
Castor sugar 3-4 tbsp
1. Prepare base first – melt butter, crush biscuits in a food processor and add metled butter.
2. Press the mixture in a spring foam tin. Refrigerate.
3. Prepare filling.
4. Add 2 tbsp cold water in gelatin.
5. Melt chocolate over double boiler.
6. Beat cream, cheese, sugar and yogurt well until creamy.
7. Add in melted chocolate.
8. Dissolve gelatin over double boiler. Add in creamy mixture.
9. Spread mixture on prepared base.
10. Chill for 4-5 hours before butting wedges.