Ruth's chocolate peppermint cheesecake
Ingredients Method 1.Refrigerate evaporated milk for several hours or overnight. 2.Process biscuits until crushed; transfer to a bowl. Stir in butter.
Ingredients
- 375 millilitre can evaporated milk
- 250 gram choc ripple biscuits
- 90 gram butter, melted
- 3 teaspoon gelatine
- 1 cup (250ml) cold water
- 250 gram cream cheese, softened
- 1 cup (220g) caster sugar
- 1 teaspoon vanilla essence
- 3/4 teaspoon peppermint essence
- 1 tablespoon lemon juice
- 90 gram dark chocolate, melted
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