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Philadelphia white forest cheesecake
For the base:
(or chocolate biscuits)
, melted, plus extra for greasing
For the filling:
, at room temperature
, broken into chunks
, lightly whipped
x 425 g tin of
in syrup, drained
, broken into shards
Place the biscuits into a resealable plastic bag, then use a rolling bin to crush them into small pieces. Transfer to a bowl and stir in the butter until combined.
Grease a 22 cm springform tin with some butter, then press the biscuits firmly into the base to create an even layer. Refrigerate until needed.
Stir the boiling water into the gelatine, then set aside to cool.
Beat the Philadelphia cream cheese, sugar and orange zest until smooth.
Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
Stir the gelatine into the Philadelphia cream cheese filling, then fold in the whipped cream and melted white chocolate until combined.
Spread the filling into the tin and refrigerate for at least four hours or until set.
Carefully remove the cheesecake from the tin, then spread the cherries and dark chocolate shards over the top to serve.
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