Philadelphia white forest cheesecake
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  • Prep time 25 '
  • Total time 265 '
12

Ingredients

  • For the base:
  • 250 g OREO cookies (or chocolate biscuits)
  • 100 g butter, melted, plus extra for greasing
  • For the filling:
  • 60 ml boiling water
  • 2 tsp gelatine
  • 500 g Philadelphia Original, at room temperature
  • 150 g caster sugar
  • 1 tsp orange zest
  • 200 g white chocolate, broken into chunks
  • 250 ml double cream, lightly whipped
  • To decorate:
  • 0.5 x 425 g tin of cherries in syrup, drained
  • 100 g dark chocolate, broken into shards

Instructions

  • 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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Nutritional Information

Typical values Per Serving
Energy 2223.6 kj
Energy 531.0 kcal
Fat 38.4 g
Carb 43.7 g
Protein 5.8 g
Saturated fat 22.3 g
Salt 0.0 g
Dietary fibre 0.8 g
Sugars 30.9 g