CHOCO PIROUETTE


Ingredients:

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1 tbsp unflavored gelatin
3 tbsp MAGNOLIA FULL CREAM MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
200 g semi-sweet chocolate, chopped and melted

Crust

1 1/2 cups chocolate cookie crumbs or crushed oatmeal cookies or crushed graham crackers
1/4 cup MAGNOLIA GOLD BUTTER SALTED, melted
200 grams semi-sweet chocolate, chopped and melted

Procedure:

  1. To prepare the crust, mix cookie crumbs and melted butter. Press onto a 10" removable bottom pan. Chill.
  2. For the filling, beat cream cheese and sugar until light and well-blended.
  3. Meanwhile, dissolve gelatin in milk over low heat. Add to cream cheese mixture while still hot and mix well.
  4. In a separate bowl, whip cream until stiff, set aside 1/4 cup. Fold into cream cheese mixture and pour onto crumb-lined pan.
  5. In a bowl, with the melted chocolate, add 1/4 cup of whipped cream and stir until well blended. Spoon on top of the cheesecake. With knife or metal spatula, swirl mixture together to create marbling. Chill.
Makes 8-10 servings.
Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.