Peppermint Chocolate Cheesecake

1. 1

   Arrange slices of Swiss Roll in the base of a 20cm spring form pan.

2. 2

   Stir gelatine into water, heat in saucepan (or microwave on HIGH for 30 seconds) until dissolved.

3. 3

   Beat Philly* until smooth, add vanilla essence, gelatine mixture and sugar.

4. 4

   Fold in evaporated milk and chocolate.

5. 5

   Pour into prepared base and chill.

6. 6

   Decorate with crushed peppermint chocolate bar.

No nutritional information available.

No additional tips available.