Caster Sugar
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To Serve
Cupcakes
Buttercream Icing
Icing
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No bake gluten free Chocolate Cheesecake, thanks to Kahlia.
Grease a springform cake pan (base measures 22cm). Line base and side with baking paper.
Beat cream cheese and Chelsea Caster Sugar in a bowl with electric mixer until smooth. While still beating, gradually pour in cream, then add mascarpone and beat until just combined.
Remove half the cream cheese mixture and place in a separate bowl. Add dark chocolate to one half and mix well. Pour mixture into prepared pan then freeze for about 20 mins or until slightly firm.
Meanwhile, add milk chocolate to the remaining cream cheese mixture and mix well. Pour over dark layer in prepared pan.
Cover and refrigerate for approx 3 hours or until set.
To serve
Icing
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