If you live in the UK you have probably seen something rather odd sat in the refrigerated shelves next to the soft cheeses. Kraft/Cadbury’s have launched a chocolate philadelphia spread which is aiming to take on the almighty Nutella.
So obviously something so peculiar sparked an interest and I made it my mission to discover this mysterious collaboration. This included hunting my local shops and supermarkets, and even taking to my social media pages to ask if anyone has seen it!
Finally I found what I was looking for, I purchased 4 tubs, as there was one thing I was dying to try, and that was my favourite American baked cheesecake recipe. And you know what… it was fantastic! It is even better when it is really chilled. Try it, you’ll see what I mean!
16 Digestive biscuits
110g butter, just melted
600g cream cheese (if you want to try the recipe I did use the Cadbury’s Philadelphia cream cheese)
2 tbsp plain flour
175g caster sugar
2 eggs, plus 1 yolk
142ml sour cream
1. Heat the oven to 180c/gas mark 4
2. Crush the biscuits in a food processor or in a plastic bag and bash with a rolling pin
3.Mix with the melted butter and press into a 20cm spring form tin and bake for 5 minutes, then cool (to speed this up you could put it in the fridge)
4.Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and the sour cream until light and fluffy
5.Pour into the tin on top of the biscuit base
6.Bake for 40mins and then check. It should be set but slightly wobbly to touch. Turn off the oven and leave in the oven to cool down
7. Place in the fridge for at least 2 hours before serving
N.B – Don’t be impatient with this! The cheesecake will split and it tastes rubbish if you don’t let it cool properly.