I don’t like to think that I’m influenced by advertising, especially not for branded food products. But, you probably also remember that not long ago lots of food blogs were reviewing Chocolate Philadelphia. It sounded nice but I didn’t intend to buy it. Then, someone completely unconnected to food blogging started talking about it on Facebook. Finally, I happened to notice that they were selling 2 for the price of 1 in the supermarket and I actually gave in. I’m clearly weaker than I like to think.
Anyway, once I had the Chocolate Philadelphia, I needed to decide how to use it. With Choclette’s We Should Cocoa Event having the theme of cheese plus chocolate this month, I decided I should make my first chocolate cheesecake. I know this is not very original as it is probably the first thing that springs to mind for most people when they think of eating cheese and chocolate together. Also not very original, but delicious sounding, would be brownies with a layer of cheesecake on top. I’ve never made these but I’ve seen them around and about and always thought they sounded incredible. Brownies and cheesecake together – yum! But, that’s for another time. To make the cheesecake I actually followed a recipe on the Philadelphia website. The only thing I changed was to add a tablespoon of cocoa powder as I wanted to make sure I got a really chocolatey taste. Now, although I used chocolate Philadelphia to make this, I’m sure it could easily be adapted to use any other cream cheese plus chocolate and cocoa powder. You may also notice that my cheesecake is a slightly odd shape. This is because my normal cheesecake dish was too big and so I used a plastic takeaway container as it was the perfect size. It also meant storage was very easy as I could just put the lid on.
Overall it was a very easy cheesecake to make as it didn’t need baking and I thought it tasted good but was quite rich. I do normally prefer berry flavoured cheesecakes whereas my husband prefers chocolate or caramel flavoured cheesecakes and he loved it. The little pieces of fudge make it more interesting but could be left out if necessary or substituted for another type of chocolate bar.`
I am also linking to Sweets for a Saturday.
75g digestive biscuits
160g tub of Chocolate (Cadbury) Philadelphia
180g double cream
20g icing sugar
1 tbsp cocoa powder
1 small chocolate fudge bar (I used Cadbury fudge)
How to Make Chocolate Philadelphia Fudge Cheesecake
1. Crush the digestive biscuits. Melt the butter in the microwave and then mix into the biscuit crumbs. Press the biscuit mixture into the bottom of a small dish or into 4 ramekins lined with cling film.
2. Whisk the cream for a minute until it thickens slightly. Add the sugar, cocoa and chocolate Philadelphia. Whisk until well combined.
3. Chop the fudge bar into small pieces and mix into the cream mixture. Pour this on top of the cheesecake base/ bases and smooth down the top. Put in the fridge to chill and set for at least 2 hours.