PIECE OF CAKE

If the oven is out of action, a no-bake cheesecake is the dessert to turn to. Give Peppermint Crisp tart the cheesecake treatment with this easy recipe. This dessert is considered a classic for a reason: it has stood the test of time and is a firm favourite among many South Africans. Grab a can of Nestlé Caramel Treat, Peppermint Crisp chocolate, and evaporated milk and get to work. It’s failsafe and always hits the spot. nestle-esar.com

SERVING SUGGESTION

Grease and line a 23 cm springform cake tin with baking paper. Place 250 g Tennis biscuits into a food processor and process to form fine crumbs. Add 49 g crumbled Nestlé Peppermint Crisp chocolate and mix well. Melt 120 g salted butter in the microwave for 30 seconds, then add to the mixture and incorporate it well. Pour the biscuit-and-chocolate mixture into the tin and spread evenly, pressing it up the sides of the tin. Chill. Sprinkle 2 t powdered gelatine over 1 T water, then allow to stand for 5 minutes until it has bloomed. Using a stand mixer, beat 375 g cream cheese until smooth, then add 1 x 450 g can Nestle Caramel Treat, mixing well. Beat in 1/4 cup evaporated milk. Microwave the gelatine for 2 seconds until melted, then add to the filling and mix well. Spoon the filling over the base, cover with clingwrap and chill for at least 3 hours. In a stand mixer, beat 1/2 cup whipping cream, 1/2 cup Nestlé evaporated milk, 1 T icing sugar and 1 t vanilla extract until stiff peaks form. Spoon onto the cheesecake just before serving. Decorate with shavings of Nestlé Peppermint Crisp chocolate.