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🙂 I seriously have to stop doing this!
So I haven’t shared a recipe for 2 weeks now….I know you’re all thinking ‘na today’ but I assure you I was working for the good of the blog. I needed time off to work on new alliances for the blog, we will get to hear about it soon by God’s grace! I apologise 🙂 .
Today I’m sharing a recipe I made about a month ago. I decided like the zobo syrup to also come up with a dessert that pairs well with the Zobo Jam I initially baked the cheesecake but the top browned which shouldn’t be so I decided to go for a no-bake option which I know will be alot easier for most of us anyway.
Ideally no-bake cheesecake is made with mostly cream cheese and cream, cream cheese is expensive and cream not so common so naturally I improvised with out good old laughing cow soft cheese, that way anyone can make it whether you live in Lagos or not!
I will suggest using low fat milk like Hollandia especially if you are lactose intolerant like me. It’s a great dessert to serve guests, impress them and look like a pro chef!
Now let’s go there!
Ingredients : ( serves 8)
400ml cold milk
2 packs laughing cow (16 pieces) – room temperature
1 sachet Domo ice cream powder
1 sachet Domo whipped cream powder
2 tablespoons condensed milk / 2 tablespoons icing sugar
1 teaspoon vanilla essence
8 Hobnob buscuits
8 Digestive buscuits
4 tablespoons melted butter
1 teaspoon sugar
1 teaspoon nutmeg
Dats all…. 🙂
Crush biscuits into crumbs using a food processor or a blender (I used a blender) stir in sugar, melted butter and nutmeg.
Butter a 9cm wide pan, a cheesecake pan also known as springfoam then gently press in the biscuit crumbs into the base then on the sides if it’s enough.
Bake for 12-15 minutes or until golden brown, take out of the oven and allow it cool completely.
Using an electric whisk or with a clean blender whisk the cheese until creamy.
Pour in the cold milk a little at a time and continue whisking until thick and lump free. Add the vanilla and condensed milk or icing sugar depending on which you are using and whisk until incorporated.
Add the ice-cream, whipped cream powder and whisk until well blended.
Pour into cooled biscuit crust and freeze for 6-8 hours or overnight.
Top with Zobo Jam, cherries or fresh strawberries..enjoy!
Azu 🙂 .