Chocolate cheese cake

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