Angel Delight Cheesecake

This cheese cake recipe is really easy and fun ......

INGREDIENTS

• 300 grams of digestive biscuits
• 200 grams of dark chocolate, melt
• 66 gram package of Chocolate Pudding Pudding (Angel Delight)
• 150 milliliters of milk
• 300 milliliters of double cream
• 400 grams of cream cheese
• 150 grams of milk chocolate, melted and rather cold
• 2 (13 grams) gelatin, dissolved in 100 milliliters of warm water
• 2 medium bananas, thinly sliced
• 100 gram shop bought salty caramel sauce
• 250 milliliters of double cream
• 125 grams of mascarpone
• 3 tablespoons of icing sugar
• 2 tablespoons of cocoa powder

INSTRUCTIONS

• Make the bottom line: a 20 centimeter line, loose tin cake. Place the biscuits in the food processor and the flash into crumbs. Pour melted chocolate into biscuit crumbs and flash again. Spread the biscuit mixture on the base of a cookie can and put it in the refrigerator for 15 minutes to cool.
• Make cheesecake: place milk, cream cheese and cream into a bowl and sprinkle it over the chocolate pudding powder. Shake with a hand shake until smooth. Add melted chocolate and gelatin. Beat again until smooth and slightly thickened, then set aside.
• Remove the lead from the refrigerator and spread the salted caramel sauce on the base. Cover caramel with banana slices. Spoon the cheesecake mixture on top and flatten the top with a palette knife. Put it in the refrigerator for at least 4 hours.
• To finish: whip the cream, mascarpone, and sugar together in another bowl until they form a soft peak. Transfer to a large pipe bag with a wide round nozzle (about 2 centimeters).
• Remove the cheesecake from the refrigerator and the cream pipe, in lumps, on top of the cheesecake. Clean with cocoa powder and serve.

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