Chocolate Cheesecake with Ganache

Chocolate Cheesecake with Ganache
25 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 1¼ cups chocolate biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • ¼ cup caster sugar
  • 2 teaspoons gelatine dissolved in ¼ cup boiling water
  • 200g CADBURY Milk Baking Chocolate, melted and cooled slightly
  • 1 cup thickened cream, softly whipped
  • 3/4 cup thickened cream, extra
  • 125g CADBURY Dark Chocolate Melts, extra
  • 2 teaspoons butter, extra, chopped

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill. 
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the cream.
  3. POUR the mixture over the prepared base. Chill for 3 hours or until set.
  4. PLACE the extra cream in a saucepan and just bring to a boil. Pour over the chocolate and butter and whisk vigorously until the chocolate has melted. Allow to thicken then spread decoratively over the cheesecake. Chill until required.