EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Little Chocolate-Shelled Cheesecakes
A thin dark chocolate shell holds a vanilla cream cheese filling here, topped with biscuit crumbs, all without ever going into the oven. The flexible Mini Football Mould makes it easy to line each cavity with chocolate and then peel it away once the filling has set.
- Total time
- 73 min
- Prep
- 20 min
- Cook
- 3 min
- Rest
- 50 min
+ Tupperware MicroCook Pitcher, Tupperware Speedy Chef, Tupperware Turbo Chopper
Ingredients
Method
In the Tupperware MicroCook Pitcher 1 l, melt the chocolate broken into pieces for about 2 minutes 30 seconds at 360 W. Wait 2 minutes, smooth with a silicone spatula, then, if lumps remain, continue in 30-second bursts at 360 W.
Let the chocolate cool for 5 minutes. With the Mini Football Mould set on a flat, rigid surface, such as the lid of a large container, divide the chocolate between the cavities.
With a silicone brush, work the chocolate up the sides of each cavity, give the mould a half turn and go over it again so there are no thin patches. Chill the mould for 15 minutes.
In a 2 l jug, whisk the cream cheese with the sugar and vanilla. Once the cold cream is whipped in the Speedy Chef, fold it gently into this mixture.
Fill the chocolate shells with this cream, press down lightly with a spoon and top with biscuits crushed in the TurboMAX.
Freeze for about 30 minutes, then carefully turn the cheesecakes out.
