Rich and creamy no-bake chocolate cheesecake. Though I personally prefer baked cheesecake and generally I’m not a fan of using gelatin, I decided it was time to step out of my comfort zone on this one, and it was worth it! While this no-bake cheesecake firms up from gelatin, it has a light texture and the result isn’t jelly like but more of a sturdy chocolate pudding. The texture isn’t as dense as baked, it’s completely smooth and melts in the mouth.
Cheesecakes are my favourite type of cakes for two reasons; a) they have CHEESE in them! and b) they aren’t as sweet as layer cakes tend to be. Sure this cake has sugar, in the chocolate, Oreos and the recipe itself but it has a punch of strong coffee that nicely balance the sweetness – though if you don’t know there’s coffee, you won’t notice it. So even if you aren’t a coffee lover, I still recommend that you use that spoonful to dissolve the gelatin in and add to the cake.
I’m going through a sort of pantry cleaning baking at the moment, or at least I’m out of plain flour and Oreos for now. 😀 It’s Passover and the local stores aren’t selling any chametz, except for a certain chain of stores that I had to visit this week to get some coconut oil (as far as I understand coconut oil itself isn’t forbidden, it’s just the brands don’t have required certificates to be sold during Passover). Two more days and I will be able to stack my stash again, and anyway it’s not a biggie as I can use self-rising flour to most of the things I bake and my husband has anyway asked me to make some buns from matzo meal, so I better get on with that before the holiday ends! Happy Passover for those who celebrate! (And if you do, save this recipe for after Pesach, as it’s so good with Oreo crust 😉 )