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Wednesday, 18 May 2016

Bahlsen Choco Leibniz Cheesecake...

How yummy does this Bahlsen Choco Leibniz Cheesecake look!?

  • 4 packets of CHOCO LEIBNIZ dark biscuits
  • 100g butter, melted
  • 700g soft cream cheese
  • 100g icing sugar
  • 300g dark chocolate
  • Cocoa powder, to dust

  1. To make the cheesecake base, start by whizzing the CHOCO LEIBNIZ biscuits in a processor. Add the resulting crumbs to the melted butter in a large mixing bowl.
  2. Tip this mixture into a well-buttered 21cm springform cake tin, pressing it down firmly to ensure a nice even base. Place in the fridge.
  3. To make the cheesecake topping, mix the soft cheese and icing sugar together in a separate bowl.
  4. Melt the dark chocolate in a glass bowl over a pan of simmering water.
  5. Add the melted chocolate to the soft cheese mixture a little at a time, mixing as you do so.
  6. When thoroughly mixed, use a spatula to spread the cheesecake filling across the CHOCO LEIBNIZ base and right up to the edge of the cake tin.
  7. Place the chocolate cheesecake in the fridge to set for at least two hours, and dust with cocoa powder before.

Recipe credit: This recipe has been made using Choco Leibniz Milk Chocolate biscuits - which are part of the high quality chocolate range at family owned biscuit company, Bahlsen. For more information and delicious recipe inspiration, visit Bahlsen

*No Payment was received*


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