Serves: 5 / prep time: 30 minutes / Refrigerating time 3 to 6 hours



For The base:

2 biscolata biscuit packets

3 tbs. unsalted butter, melted

1 tbsp. sugar grounded

For the filling

250 grams cream cheese

1/2cup sugar

11/3 cup whipping cream whipped

1 can nestle cream

3 tbs. cocoa powder

Enough hot water to make a paste of cocoa powder

1 tub Biskolata


For the base:

1_ Crush biscolata biscuits to crumbs add sugar, melted butter and mix until combined.

Press into an 8inch pan or tray. Set aside.

For the filling:

2_Beat whipping cream until medium peaks form. Set aside.

3_Add cream cheese, sugar, to a bowl and beat with a hand beater until smooth (approximately 3-5 mins). Add nestle cream and again beat to mix well.

4_ Add enough hot water into the cocoa powder and mix until smooth paste. Add this cocoa paste into the cream cheese mixture and beat until everything is incorporated. Add whipping cream and gently fold.

5_Crush half of the biscolatas from the tub and leave rest as it is and add into the cream cheese mixture. Fold to incorporate.

6_ Pour cheesecake mixture into crusted pan or tray, arrange few biscolatas on top of the cheesecake and refrigerate for at least 6 hours to set or overnight for best results.

7_Remove from refrigerator and decorate with chocolate syrup. Serve with whipping cream and garnish with extra biscolatas.

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