Ingredients for 10
- 30 g butter, melted
- 125 g digestive biscuits, crumbs
- 300 g Philadelphia Light
- 150 ml fresh custard
- 200 g caramel dulce de leche
- 1 sachet (11g) powdered gelatine
- 50 g dark chocolate, coarsely grated
Instructions
- Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 20cm loose bottomed cake tin and chill whilst preparing the cheesecake filling.
- Place the Philadelphia, custard and dulce de leche in a bowl and whisk together until smooth and creamy.
- Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
- Stir the gelatine into the Philly mixture. Then fold in the grated chocolate. Pour onto the prepared biscuit base and leave chill for about 4 hours or until set. Serve decorated as liked.
|
Typical values |
Per Serving |
| Energy | 240.20 kcal |
| Fat | 11.60 g |
| Carb | 28.50 g |
| Protein | 6.00 g |
| Saturated fat | 7.00 g |
| Salt | .20 g |
| Dietary fibre | .50 g |
| Sugars | 16.80 g |
For more recipes click here