Ingredients:
30g butter, melted
125g digestive biscuits, crushed
300g Philadelphia Light
150 ml fresh custard
200g caramel dulce de leche
1 sachet (11g) powdered gelatine
60g dark chocolate
Method:
Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of an 18cm loose bottomed cake tin and chill whilst preparing the cheesecake filling.
Place the Philadelphia, custard and dulce de leche in a bowl and whisk together until smooth and creamy.
Put 3 tbsp of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
Stir the gelatine into the Philly mixture. Then fold in the grated chocolate. Pour onto the prepared biscuit base and leave to chill for about 4 hours .
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