Two of my favourite things, Cadbury's chocolate and cheese!! What could be better! This cheesecake was super quick and easy to make, longer to bake but is best made the day before eating so you bake it the evening before. I think it would make a lovely pudding and serve 6-8 for desert (depending on how big a slice you want!).
Cadbury's Crunchie Cheesecake
Ingredients:
50g/2oz unsalted butter
100g/4oz digestive biscuits, crushed finely
1 Cadbury Crunchie, chopped finely
320g Philadelphia Cadbury (two packs)
75g/3oz caster sugar
1 Tbsp cocoa
1 Tbsp plain flour
3 medium eggs
150ml soured cream
100g/4oz digestive biscuits, crushed finely
1 Cadbury Crunchie, chopped finely
320g Philadelphia Cadbury (two packs)
75g/3oz caster sugar
1 Tbsp cocoa
1 Tbsp plain flour
3 medium eggs
150ml soured cream
1. Preheat the oven to 150C/gas mark 2.
2. Grease and line a 20cm loose bottom tin (if like me you forget to line it then pop a tray underneath in the oven to catch any drips!)
3. Melt the butter and stir in the digestives and half of the Crunchie. Press into the bottom of the tin.
4. Mix the Philadelphia, caster sugar, cocoa, plain flour, eggs and sour cream together and pour on top of the biscuits.
5. Bake for 45 minutes, then turn the oven off, open the door slightly and leave the cheesecake in the oven for another hour.
6. When cooled store in the fridge, overnight in possible. Just before serving top with the remaining Crunchie.
A couple of things I would change personally when I make it again is to make double the amount of base as it only has a very thin biscuit base (barely enough to cover the tin as you can see) and I think it needs more.
I also wouldn't bother putting any Crunchie in the base as I couldn't really taste it, and would rather enjoy it all on top! You could easily swap the Crunchie for something else if you preferred.
Happy baking!
xxx
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