RCI-BR.004.0060.001
Biscuit Cake
Recipe by notZaar Wikified by Drimble Wedge This is, as far as I know, a family recipe. I've never seen anything quite like it in cookbooks or bakeries. What we're going to be making is a kind of sweet coffee cheesecake.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Tea biscuits1 unit3 packages (you should be able to find this in the ethnic section, I suppose you could use graham crackers in a pinch but they are much sweeter than tea biscuits)
- Coffee of your choice1 unit
- 1 unit
- 1 unit
- Vanilla pudding mix1 unit
- 1 unit
- 1 unit
- Bitter or semi-sweet cooking chocolate (1 candy-bar size)1 unit
- Halva (you can also find this in the ethnic section of your local grocer or you can just use sugar if you like)1 unit
- 4 teaspoons
- Some sort of liquor for flavor and aroma (rum or brandy is recommended1 unitI used Kahlua since that's all I had left)
Method
1
Brew the coffee and combine with milk and liquor in a shallow bowl, stirring to combine; set aside to cool slightly.
2
Quickly dip each tea biscuit into the coffee mixture for 1-2 seconds per side until moistened but not soggy, then arrange in a single layer on the bottom of a serving dish or cake pan.
3
In a medium bowl, whisk together the vanilla pudding mix with whipping cream according to package directions, then fold in the ricotta cheese and cream cheese until smooth.
4
Spread half of the cheese-pudding mixture evenly over the first layer of biscuits.
5
Dip the remaining tea biscuits in the coffee mixture and arrange them in a second layer over the cheese mixture.
6
Spread the remaining cheese-pudding mixture over the second layer of biscuits.
7
Chop the bitter or semi-sweet chocolate into small pieces and sprinkle over the top layer.
8
Grate or crumble the halva finely and sprinkle evenly over the chocolate.
9
Melt the butter in a small saucepan and drizzle lightly over the top to finish, or refrigerate uncovered for at least 2-3 hours before serving to allow the flavors to meld.