Difference between revisions of "Choccy Philadelphia baked crunchie cheesecake"

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|description=Chocoholic alert!Easy-now! Here's a chocolate cheesecake which uses a Cadbury Crunchie for the topping!
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|description=Chocoholic alert! Easy-now! Here's a chocolate cheesecake which uses a Cadbury Crunchie for the topping!
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Revision as of 17:59, 4 March 2016


Choccy Philadelphia baked crunchie cheesecake
Difference between revisions of
Servings:12
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th April 2013

Chocoholic alert!

Easy-now! Here's a chocolate cheesecake which uses a Cadbury Crunchie for the topping!

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


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] and grease a 20 cm loose based tin.

Method

  1. Preheat the oven to Gas 2, 150 °C and grease a 20 cm loose based tin.
  2. Melt the butter and stir in the biscuits and half of the crushed Crunchie. Mix well and then press into the base of the tin. Set aside.
  3. In a bowl, beat the Philadelphia and sugar together then add the sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.
  4. Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight. Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.

Recipe source

Nutritional information

Value per serving

Energy 1021.8kJ / 244.0 kcal
Protein 5.1g
Carbohydrate 25.7g
of which Sugars 19.0g
Fat 13.7g
of which Saturated Fat 7.8g
Fibre (Englyst) 0.9g
Sodium* 0.1g
*Equivalent as Salt 0.4g

See also

Other recipes that use Philadelphia with Cadbury:

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