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Milk Chocolate and Cherry Cheesecake

Lavaash by Saby

A baked cheesecake with walnuts and cookie crumble. Glazed with cherry and chocolate glaze


Serves: 12 pieces


– KitchenAid Stand Mixer


INGREDIENTS: For Cream Cheesecake

– D’lecta cream cheese: 1 kg

– Sugar: 150 gms

– Amul fresh cream: 300 gms

– Cornflour: 10 gms

– Milk powder: 30 gms

– Dark chocolate (shavings): 50 gms

– Coffee: 80 gms

– Walnuts: 100 gms

– Cherry: 300 gms

– Truffle: 300 gms


METHOD: For Cream Cheesecake

– Crush oreo cookies, melt the butter and mix it into the crushed biscuits.

– Set it in a 9-inch cake ring lined with foil and bake it for 5 minutes. Once out of the oven keep aside to cool.

– Once cooked, put chocolate shavings and toasted walnuts on top of the cookie base and keep aside.

– In a KitchenAid Stand Mixer add the cream cheese, milk powder and cornflour and sugar and mix everything together slowly at speed 1.

– Add the coffee and mix it properly at speed 2. Pour the mixture into the cake tin, in a baking tray, and pour water into the baking tray and bake for 15-20 mins at 150 C.

– Once baked, cool and demould it.

– Glaze with chocolate truffle sauce and cherries. Slice and serve!


INGREDIENTS: For truffle sauce

– Morde 45% chocolate: 150 gms

– Amul cooking cream: 150 ml


METHOD: For truffle sauce

– Chop the chocolate and keep aside

– Boil the cream and mix onto the chocolate. Mix till the chocolate melts.

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