3 INGREDIENT CHEESECAKE
90g Butterscotch Instant Pudding already set in the fridge the night before (you can use any instant pudding flavour)
250ml Cream Whipped
250g Cottage Cheese Smooth(room temperature)
2ml Vanilla Essence(Optional)
For the Base:
8 Tennis Biscuits put in a rectangular bowl after sprayed with spray and cook
For the Top:
100g Any dark Chocolate I used the Lindt Caramel dark Chocolate crushed into pieces with a food processor to create “rocks”
Few Strokes of Honey
Method for the Cheesecake:
1. Add the cottage cheese to the whipped cream and mix well.
2. Add the butterscotch instant pudding and mix a few seconds till the texture is smooth.
3. You can add the vanilla essence if you want.
4. Place the cheesecake mixture on the base(the tennins biscuits).
5. Smooth out the mixture till it is smooth.
6. Place the dark chocolate “rocks” on top and a few strokes of honey.
7. Place in the fridge and let it sit for 2-3hours or overnight.
8. Serve & Enjoy!
Photo and recipe: Kristie Townsend
