Chocolate Cheesecake Unbaked

This cheesecake is very easy to make and has a velvet, mousse-like texture.

Base: crush biscuits in food processor and add the cinnamon and cocoa , pulsing briefly.

Now add the melted butter and pulse to blend.

Press into a round 9 1 / 2 inch springform tin and put in refrigerator while making the filling.

Filling: dissolve gelatine in boiling water and set aside.

Beat cream cheese and sugar till smooth and glossy.

Add kahlua and lemon juice , beating briefly.

Then gently fold in whipped cream by hand also adding the slightly cooled , dissolved gelatine mixture.

Lastly add in the melted chocolate , whisking quite quickly to blend with the other ingredients.

Pour onto base and leave to set in refrigerator for at least 2 hours.

Decorate with shaved chocolate.

Red glac cherries also make a lovely addition to the presentation.

plain sweet biscuits, cinnamon, cocoa, butter, gelatin, boiling water, cream cheese, caster sugar, kahlua, lemon, cream, dark chocolate