No bake cheesecake

Nutella and Condensed milk

Nutella and condensed milk

1. Buy two boxes of waffy choco sticks
2. Take 1/3 cup of cold water and add 1tbsp of gelatin and mix well. Leave aside to bloom.
3. Take 250g of Nutri choice biscuits and blend into a smooth powder. Add 1/2 cup of melted butter and mix well.
4. In an 8” spring foam pan, create the biscuit base and stick the choco rolls around the outer surface.
5. Put the pan in the fridge while making the other layers
6. Take 600ml of tropolite whipping cream, and whip until it thickens. Does not have to be stiff peaks. Whip until soft peaks just form.
7. Heat the bloomed gelatin and mix well until there are no crystals. Add to the whipped cream
8. Add 400g of d’lecta mascarpone cheese and whip again.
9. Separate the mixture into two bowls.
10. In one bowl, add 100ml of Nutella and mix well.
11. In another bowl add 100ml of condensed milk and mix well.
12. Alternate pouring the Nutella and condensed milk mixtures.
13. Run a thin stick to create a webbed patterns. Allow the cake to set overnight

Mango

Mango

1. Take 1 1/2 cup Nutri choice biscuits and blend into a powder. Add 1/4 cup melted butter and mix well.
2. Press into an 8" springfoam pan and leave in the fridge while making the rest of the filling.
3. Take 1/4 cup cold water and add 1 tbsp gelatin, mix and leave it bloom.
4. Take 3/4 cup whipping creamand beat until soft peaks. Add 300g cream cheese and beat well.
5. Melt 225g white chocolate in the microwave.
6. Heat the gelatin and mix well until there are no granules left. Add this to the while chocolate and mix well.
7. Add the white chocolate mixture to the whipping cream and mix.
8. Add 1 1/2 cup mango pulp and 2 tbsp fresh lemon juice and mix.
9. Add 1 1/2 cup mango pieces and mix. Pour the mixture into the pan.
10. Add 3 tbsp mango pulp on the top of the pan and twirl gently with a toothpick to create a marble like look.
11. Leave to set overnight.

This recipe makes more than a 8" spring foam pan.

1. Take 21 Oreo biscuits and separate out the cream. Pulse just the biscuits to a coarse powder. Add the powder to a bowl, add 4 tbsp melted butter and mix well.
2. Take an 8" spring foam pan and turn the bottom upside down. This helps the cake to slide out easier. Butter the pan well. Press the Oreo crust and refrigerate for at least 20 mins.
3. Take 1/4 cup of cold milk and add 1.5 tbsp of gelatin to it. Add more milk if the gelatin does not for a thin layer. Let the gelatin bloom.
4. Meanwhile, take 2 boxes of cream cheese at room temperature. Add the cream from the oreo biscuits and whisk well until smooth. Add 1 cup powdered sugar and whisk some more.
5. Heat the gelatin mixture in the microwave for 30 secs and mix well until it is melted. Add the gelatin to the cream cheese and beat until smooth.
6. Take 2 cups of whipping cream and beat until soft peaks form. Add the whipped cream little by little to the cream cheese mixture and mix well with a spatula.
7. Pour the cream cheese mixture into the spring foam pan until it is half full. Arrange Oreo biscuits around the circumference, leaving a little gap from the outer edge. Leave the middle also empty.
8. Pour in the remaining mixture until the pan is full to the top with 1/2 inch gap. Blitz some more Oreo cookies into a smooth powder. Sprinkle and spread the powder on the top layer. Cover the pan with cling wrap and set in the fridge overnight.
9. Take the remaining cream cheese mixture in a separate bowl and sprinkle the remaining Oreo powder.

Pineapple

Pineapple

1. Take 2 to 2.5 cups crushed digestive biscuits. Add 6 tbsp melted(liquid) butter and 4 tbsp powdered sugar and mix until the mixture holds shape.
2. In an 8" spring foam pan, press the crust on to the base and put it in the freezer. Brush the sides of the pan with butter.
3. Take 1/2 cup chilled milk and add 1.25 tbsp gelatin and mix well and let it bloom.
4. Take 2 cream cheese containers at room temperature. Beat well with electric beater until smooth. Add 1/2 cup powdered sugar and beat a little more until the mixture is smooth.
5. Add 2 cups of whipping cream in a separate bowl and beat well until soft peaks. Add 1/2 cup sugar and 1/2 TSP pineapple essence and beat until stiff peaks.
6. Take the bloomed gelatin and put it in the microwave for 30 secs and mix well. Add this to the whipped cream mixture and beat well.
7. Take half the whipped cream mixture and beat it into the cream cheese. Add 2 cups pineapple chunks and mix with a spatula. Put this into the spring foam pan and leave it to set for 30 mins in the fridge.
8. Add a pinch of yellow colour in the whipped cream and spread it gently on the cream cheese.
9. Cover with a cling wrap and leave it in the fridge overnight.