No-bake cheese cake, which looks really cool.
- Crushed Graham Crackers - 1/2 cup
- Butter - 2 tbs
- Gelatin - 1 envelope
- Milk - 3/4 cup
- Cream Cheese - 660 g (1.5 lbs)
- Sour Cream - 220 g (0.5 lbs)
- Sugar - 1/3 cup
- Vanillin Sugar - 2 tsp
- Dark Chocolate - 100 g (0.2 lbs)
- Fresh Blackberry/raspberry - 10-15
Stir together finely crushed graham crackers and melted butter until crumbs are moistened. Place the crust into a pan and cover it.
For filling, mix gelatin and milk and let stand for 5 minutes. Heat and stir over low heat until the gelatin is dissolved. Let it cool down.
Beat cream cheese until smooth. Beat in sour cream, sugar,vanilla, and gelatin until well mixed. Divide the mixture into half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over the crust, and spread evenly. Carefully spoon half of the white mixture over the chocolate mixture. Using a narrow, thin-bladed metal spatula or a toothpick, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, then spoon the remaining white mixture over the chocolate mixture and swirl again. Cover and chill about 6 hours.
Serve with blackberries or raspberries.
Also known as: Chocolate Cheese Swirl Cake