Philadelphia chocolate and fruit cheesecake

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Philadelphia chocolate and fruit cheesecake
Philadelphia chocolate and fruit cheesecake
Servings:12
Calories per serving:224
Ready in:45 minutes
Prep. time:45 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:14th April 2013
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This fruity chocolate cheesecake is simple and quick to make.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


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Ingredients

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Method

  1. Mix the biscuit crumbs into the melted spread and press into the base of a 19cm loose bottomed cake tin. Put to chill whilst preparing the filling.
  2. Whisk the Philadelphia and crème fraiche together until smooth.
  3. Dissolve the gelatine in the hot water as instructed on the pack. Stir the gelatine into the Philly mixture. Pour the mixture over the cheesecake base and chill well until set.
  4. Once the cheesecake is set, arrange the fruits over the top of the cheesecake.

Serving suggestions

Remove from the tin just before serving.

Recipe source

Chef's notes

Notes from Emmasphilli: I have made this cheesecake three times always taste as good as first time but found of you use a whole sachet of gelatine with cold water then heat it up on hob and mix in it work and sets better.

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