I initially intended using a Nigella Lawson recipe, but saw that she used custard powder. I didn’t have any and didn’t want to buy something I’d use for just one recipe. So I looked for another recipe and I found this one. I pretty much stuck to the recipe with the exception of the base. I used some Digestive biscuits instead of the Oreo cookies. The recipe was simple to put together and full of chocolaty goodness. If you know a chocolate lover, they’d love this treat. I used a combination of milk and 70% dark chocolate and it was divine. If you prefer Milk chocolate, just use that instead. It had a beautiful silky texture and wasn’t too sweet as a result of the mix of chocolate I’d used. I’m happy I tried this recipe out; it sure is a keeper.
So this one is for you and your husband, Camilla – Happy Anniversary!!!
Adapted from: Kraft
8-10 Digestive biscuits (1 1/2 cups), finely crushed
2 tbsp butter, melted
3 boxes Philadelphia Cream Cheese (each one is 8oz.), at room temperature
1 cup sugar
1 tsp Vanilla
4 oz. Semi sweet chocolate, chopped into small pieces, melted and cooled
Heat the oven to 160ºC.
Mix the biscuit crumbs and melted butter till the mixture resembles wet sand.
Press the mix down into the base of a 9″ springform pan. (I used a 7″ one and made a couple of individual portions)
Bake for 10 minutes.
Beat the cream cheese, sugar and vanilla till combined.
Add the chocolate and mix well.
Add eggs one at a time and beat between each addition till incorporated.
Pour over the baked crust.
Bake for 45-55 minutes or until the centre is almost set.
Refrigerate for about 4 hours.
Serve with some strawberries.
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