Prep 30minute(s)
Ready In 210minute(s)
Serves 0
Ingredients
- raspberry coulis, to serve
- 1 cup plain chocolate biscuit crumbs
- 1 cup thickened cream, whipped
- 1/4 cup hazelnut meal
- 100g dark chocolate, melted, extra
- 100g milk chocolate, melted
- 100g white chocolate, melted
- 2/3 cup caster sugar
- 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
- 40g butter, melted
- 40g dark chocolate, melted
- 750g block PHILADELPHIA Cream Cheese, cubed and softened
Instructions
- Combine biscuit crumbs, hazelnut meal, butter and chocolate and press into the base of a greased 24cm (9”) springform tin; chill.
- Beat PHILADELPHIA and sugar using an electric mixer until smooth. Add the gelatine mixture and beat until well combined. Divide mixture evenly into 3 bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold through a third of the whipped cream into each mixture.
- Spoon mixture into prepared base, alternating between the three mixtures until all has been used. Lightly swirl mixtures with a skewer and shake to smooth over. Refrigerate 3 hours or overnight until set. Serve with raspberry coulis.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
cheesecake base
created by Claire
instead of just using chocolate biscuits, try half choc and half butter nut snap.
Producing a Mocha Swirl
created by Ms Nikki
Instead of dividing between 3 bowls, use 2 and use only 150g of milk chocolate in one bowl, and in the other add 2 teaspoons of coffee disolved in 1 tablespoons of boiling water, cooled to room temp. Serve with a cream swirl and a chocolated coated coffee bean.
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