Philly Individual Chocolate Fudge Cheesecakes
These are rich little cheesecakes so don’t be tempted to increase the portion size. Delicious served with fresh or tinned mango. If you don’t have any ring moulds these cheesecakes can be made in ramekins lined with cling film. Unmould just before serving.
Makes 5 portions
Prep time: 15 minutes
75 g light digestive biscuit crumbs
20 g butter, melted
160 g Philadelphia with Cadbury
180 g double cream
20 g icing sugar
1 Cadbury Fudge Bar, roughly chopped
1 Cadbury Chocolate Flake
1. Arrange 5 x 6-7 cm ring moulds on a flat baking tray. Stir biscuit crumbs into melted butter. Divide between ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
2. Whisk together the Philadelphia and double cream and icing sugar until thick. Stir in the fudge pieces.
3. Divide the filling between the ring moulds and smooth on top of the biscuit bases. Chill for at least 2 hour before serving. When ready to serve, remove the cheesecakes from the moulds and serve sprinkled with some crumbled chocolate flake.