A simple but tasty milk chocolate cheesecake using Chocolate Philadelphia; this recipe is not complicated but well worth the effort. This cheesecake is more suited to the person who loves milk chocolate rather than the flavour of a dark chocolate.
120 grams digestive biscuit crumbs
30 grams dark chocolate – finely grated
50 grams unsalted butter – melted
480 grams chocolate Philadelphia
100 ml double cream or crème fraîche
2 large fresh eggs, beaten
20 grams plain white flour – sifted
2 tbsp organic cocoa sifted with 2 tbsp unrefined icing sugar
- Preheat oven to 200ºC, 390ºF, gas mark 6.
- Brush the base of a 18 to 20 cm springform cake tin with melted butter. Place a round piece of greaseproof paper (24 cm in diameter) over the base of a springform tin, fit the spring form side over the paper, brush the side and paper with melted butter.
- Crush the biscuits to fine crumbs, add the grated chocolate and warm melted butter, stir until combined.
- Transfer to the prepared tin, pressing into the base until even and quite firm.
- Bake in the centre of the preheated oven for five minutes, remove and transfer to a wire rack to cool.
- Reduce oven temperature to 170ºC, 340ºF, gas mark 3.
- Put the chocolate Philadelphia into a blender, add the sugar and process at full speed.
- Gradually add the eggs, two tablespoons at a time, with the motor running.
- Mix the flour with a little cream until smooth, gradually stir in remaining cream then slowly pour into the blender – with the motor running.
- Blend until smooth and lump free; pour over the biscuit base.
- Bake for approx. 45 minutes, or until set around edges with a slight “wobble” in the centre.
- Turn off the oven, leave for 60 minutes with the door ajar then remove, run a knife around the edge and remove the springform side, cover and chill in the fridge for a minimum of one hour, preferably overnight.
- When ready to serve, slide off the baking paper onto a serving plate and lightly dust with the sifted cocoa and icing sugar.