Ingredients
- 50 g (2 oz) unsalted butter
- 100 g (3½ oz) digestive biscuits, crushed
- 400 g (14 oz) Philadelphia Original
- 100 g (3½ oz) caster sugar
- 142 ml carton soured cream
- 3 medium eggs, beaten
- 25 g (1 oz) plain flour
- 25 g (1 oz) cocoa powder
- 75 g (3 oz) dark chocolate, melted
- 25 g (1 oz) dark chocolate chopped into pieces
- cocoa powder for dusting (optional)
- fresh strawberries for decoration (optional)
Instructions
| Preheat oven to Gas Mark 3, 170 °C, melt the butter and mix in the crushed biscuits, press into a greased, loose based cake tin 20cm (8") diameter. |
| Beat together the Philadelphia and sugar until smooth, add the soured cream, eggs, sieved flour and cocoa and melted chocolate, mixing well, then fold in the chopped chocolate. |
| Pour on top of the biscuit base and cook for 45 minutes until firm to the touch. Turn the oven off and leave the cheesecake to cool in the oven for an hour. Chill until ready to serve. |
| Top with strawberries or dust with cocoa powder. |
philadelphia
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