Thursday, December 10, 2009
Progressive Dinner Party: Dessert
I first saw this recipe over two years ago over at Cakes, Cookies and an Odd Roast Dinner, and immediately bookmarked it. It took me a while to actually make it for the first time, but since then it has become a requested dish for my friends, and they constantly fight over whose turn it is to take the leftovers home. Funnily enough I am never the one who gets to bring them home.
I've never actually taken a photo of the cheesecakes I have made, so the following image comes from the blog where I originally found it (click on the link above).
The recipe itself is from the Kraft.com.au website.
I tend to not use drinking chocolate, but rather sprinkle the top with a Flake bar or chocolate curls. The other thing is that I quite often either skip the caster sugar altogether or just halve it, but I guess it depends on how sweet you like it!
As great as this cheesecake tastes, the best thing about it is how easy it is to make!
Be sure to visit other stops on the Progressive Dinner, including Beth Fish Reads who is serving up Double Chocolate Layer Cake and Debbies World of Books who is sharing Cream Puffs with us. Yum!
You can also see all the other courses on the Progressive Dinner at BookBlogSocialClub.com
Hope you enjoy your cheesecake!
1 1/2 cups chocolate cream filled biscuit crumbs (Oreo style biscuits)
60g butter, melted
500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
1/2 cup caster sugar
200g white chocolate buttons, melted
2 teaspoons gelatine, dissolved in 1/4 cup boiling water
1/2 cup thickened cream
3/4 cup thickened cream, extra, whipped
1 tablespoon drinking chocolate, for dusting
1. Base: Combine biscuit crumbs and butter together; press into the base of a lightly greased 22cm springform pan. Chill.
2. Filling: Beat Philly* and sugar using an electric mixer until smooth. Beat in melted white chocolate and gelatine mixture until well combined. Add cream and continue beating until smooth.
3. Topping: Pour mixture onto prepared base and refrigerate 3 hours or overnight until set. To serve, remove cheesecake from pan, spread over whipped cream and dust generously with drinking chocolate.