Here's an idea that is guaranteed to please, creamy milk chocolate in THE BEST chilled cheesecake.
What you need
1¼ cup chocolate biscuit crumbs
80g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
¼ cup caster sugar
2 teaspoons gelatine dissolved in ¼ cup boiling water
200g CADBURY Milk Baking Chocolate, melted
1 cup cream, softly whipped
Fresh berries, for decoration
Chocolate curls, for decoration, optional
- COMBINE the biscuit crumbs and butter, then press into the base of a greased 20cm springform pan. Chill until firm.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth, then fold through the whipped cream.
- POUR the mixture over the prepared base. Chill for 2 hours or until set. Decorate with fresh berries and chocolate curls prior to slicing.