Florentine Cheesecake - Everyday Delicious Kitchen

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Florentine Cheesecake

Florentine Cheesecake
Prep time
Total time
serves 1
This delectable cheesecake has a crunchy florentine biscuit base and is topped with swirls of rich dark chocolate.

What you need

    Base
  • 1 cup corn flakes, roughly crushed
  • 1/2 cup sultanas
  • 1/2 cup KRAFT Peanut Butter Crunchy
  • 1/3 cup honey
  • 1/4 cup chopped red glace cherries
  • Filling
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 1/2 cup caster sugar
  • 1 cup thickened cream
  • 3 teaspoons gelatine, dissolved in
  • 1/4 cup boiling water
  • 2 tablespoons lemon juice
  • Topping

  • 100g  TOBLERONE* Dark Chocolate, melted

How to make it

Combine base ingredients in a bowl and mix well. Line the base and sides of a 20cm springform pan, press the mixture evenly onto the base. Bake at 180°C for 15 minutes or until lightly browned.

Beat the Philly* and sugar until smooth. Add cream and beat until thick and creamy. Fold through gelatine mixture and lemon juice.

Pour filling into the prepared crust and chill for 2-3 hours or until set. Drizzle with melted chocolate and serve.

Tip

The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.