INGREDIENTS

Pillsbury Idly Cake (chocolate) – 1 pack
Pillsbury Fridge Cheesecake (chocolate) – 1 pack Digestive biscuits – 2 nos

METHOD

Baking the Cake

  1. Open the Pillsbury Idly Cake and empty out the mix in a bowl.
  2. Add 2 tbsp oil and 130 ml milk to the mix and stir till no lumps are formed.
  1. Take a 5.5 – 6 inches (diameter) pie dish or flat bottomed steel / aluminium container and spread 1 tsp of oil on it so that the cake doesn’t stick. (make sure the container will fit into your cooker comfortably before choosing the container).
  2. Pour the cake mix in the oiled container and level it with a spoon.
  3. Pour water in the cooker (at least 2 inches in height) and put it on the gas stove.
  4. Carefully, put the pie dish /container in the cooker and let it float.
  5. Close the lid of the cooker and remove the whistle.
  6. Turn on the flame and keep it at medium.
  7. Let it cook for 35-40 minutes. To double check whether it has been cooked or not, put a toothpick in the centre of the cake and if it comes out clean, then the cake is done.
  8. Open the cooker and let it cool down a bit before removing the container from it.
  9. Put the container aside to cool.
  10. Run a knife around the edges of the cake and cover it with a plate and put it upside down to remove it from the pie dish / container.
  11. Slice the cake into two halves like you do for a layered cake.

Preparing the Cheesecake

  1. Add the biscuit crumbs packet + 2 extra digestive biscuits into a bowl with 2 tablespoons of melted butter. Mix well.
  2. Take out the contents of the cheesecake and add milk as directed on the carton.
  3. Mix it with a spoon for 5 minutes till the crystals dissolve and the mix turns soft and creamy.
  4. Take the same pie dish or flat bottomed container and line it with aluminium foil in a manner that you have some falling out of the edges of the dish which you can use to pull the cake out once set (not required if using the pie dish with removable bottom or side).
  5. Press the aluminium foil so that the bottom is flat without tearing it. Put the biscuit crumbs mixture and press it with your fingers or you can also use the bottom of a Borosil glass to even it out.

Setting the cake

  1. Take the first slice / layer of the chocolate cake made in the cooker and fit it on top on the biscuit crumb crust. Press it lightly so that no spaces are left.
  2. Layer it with half of the cheesecake mix made earlier and spread it evenly with the help of a spoon.
  3. Arrange the next slice / layer of the cooker cake and press lightly again so that there is no space between the cheesecake layer and this.
  4. Pour the rest of the cheesecake mix on top of this and even it out again with a spoon.
  5. Put it in the fridge (not freezer) and let it set for half an hour.
  6. Pull out the foil and remove it. Place it on a round dish.
  7. Finally, open the chocolate topping content and pour it out on the top of this. Spread it out with a knife rotating the dish slightly with your other hand.

And you’re done, enjoy the yummy Chocolate Cheese Double Cake !

 

This is an original recipe and I served it to a group of friends who loved it ! It’s surprisingly easy and baked without an oven. I even got my husband to help me and I’m sure next time he can make it like a pro !