Serves 8
Hands-on time: 20 minutes
Hands-off time: Overnight
INGREDIENTS
2 slabs (150g each) Cadbury Fudge Cookie Crumble
1 packet (200g) coconut biscuits, finely crushed
⅓ cup (75g) butter, melted
2 boxes (250g each) Philadelphia Cream Cheese
1 cup (121g) icing sugar, sieved
1½ cups cream
Serving suggestion: Caramel sauce
METHOD
1. Grease and line a 23cm springform cake tin with baking paper.
2. Chop the Cadbury Fudge Cookie Crumble slabs into small square pieces and set aside until needed.
3. Add the crushed biscuit and melted butter to a bowl and mix until combined. Transfer the biscuit crumbs to the prepared cake tin and press the biscuit mixture firmly, using the bottom of a cup, to form the base of the cheesecake.
4. Add the Philadelphia Cream Cheese and icing sugar to a large clean mixing bowl and whisk until smooth and creamy.
5. In a separate large mixing bowl, whisk the cream to form stiff peaks. Gradually fold the whipped cream into the cream cheese mixture until just incorporated. *Chef’s Tip: Folding the cream in gradually will ensure no air escapes for a light & fluffy cheesecake!
6. Fold ½ of the chocolate pieces through the cheesecake filling and transfer the mixture to the cake tin.
7. Use the back of a spatula to form a smooth surface on the cheesecake and refrigerate overnight.
8. Once set, unmould the cheesecake, transfer to a cake stand and drizzle generously with caramel sauce. Decorate with the remaining Cadbury chocolate pieces. Slice and ENJOY!
