I don’t usually bake a cake for my Birthday, each year I see it as an opportunity to sit back and be spoilt, so we buy something the family and I love to eat.
With COVID-19 1.0 in place, Kathy (a great helper in the kitchen) and I decided to make something, something I’ve been wanting to do for so long.
You see, I make sample size pieces of Almond Bread and flavoured breads which I use for markets, for tastings, and with no markets on at the moment, I had plenty just sitting there. If your like me, I LOVE cheese cake, it’s been some time since I made it. So I thought now would be the perfect time to give it a go.
I found a chocolate cheesecake recipe in a Coles magazine. What I did that was a game changer was swapping the biscuit base with our Choc Hazelnut flavoured bread. I blitzed it in the blender and let me tell you, the results were amazing.
The base tasted like Toblerone! We didn’t grind it too fine, we left it a little chunky, noticing the hazelnut pieces. Then the smooth taste of chocolate cheese cake as Philadelphia intended it to taste like, it was wonderful. The family enjoyed it, it was a treat. The final piece was decorating it with raspberries and more chocolate.
Cheese cake recipe
1¼ cups crushed Choc Hazelnut bread or biscuit crumbs
80g butter, melted
500g Philadelphia block cream cheese, softened
¾ cup caster sugar, extra
2 tps gelatine dissolved in ¼ cup boiling water
220g Cadbury Dark chocolate melts, melted and cooled slightly
1 cup cream, softly whipped
