White Chocolate Cheesecake Glasses with Mango and Passionfruit
Search results for White Chocolate Cheesecake Glasses with Mango and Passionfruit
Ingredients
What you need
8 shortbread biscuits, finely chopped
250g PHILADELPHIA block, chopped
225g CADBURY Baking White Chocolate Melts
2 tablespoons caster sugar
2 teaspoon gelatine, dissolved in 2 tablespoons boiling water
1 cup cream, whipped
1 mango, cut into chunks, for serving
Pulp of 4 passionfruit, for serving
White chocolate curls, for decoration, optional
8 shortbread biscuits, finely chopped
250g PHILADELPHIA block, chopped
225g CADBURY Baking White Chocolate Melts
2 tablespoons caster sugar
2 teaspoon gelatine, dissolved in 2 tablespoons boiling water
1 cup cream, whipped
1 mango, cut into chunks, for serving
Pulp of 4 passionfruit, for serving
White chocolate curls, for decoration, optional
White Chocolate Cheesecake Glasses with Mango and Passionfruit
Search results for White Chocolate Cheesecake Glasses with Mango and PassionfruitIngredients
What you need
8 shortbread biscuits, finely chopped
250g PHILADELPHIA block, chopped
225g CADBURY Baking White Chocolate Melts
2 tablespoons caster sugar
2 teaspoon gelatine, dissolved in 2 tablespoons boiling water
1 cup cream, whipped
1 mango, cut into chunks, for serving
Pulp of 4 passionfruit, for serving
White chocolate curls, for decoration, optional
8 shortbread biscuits, finely chopped
250g PHILADELPHIA block, chopped
225g CADBURY Baking White Chocolate Melts
2 tablespoons caster sugar
2 teaspoon gelatine, dissolved in 2 tablespoons boiling water
1 cup cream, whipped
1 mango, cut into chunks, for serving
Pulp of 4 passionfruit, for serving
White chocolate curls, for decoration, optional
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Method
1. PLACE the biscuits into the base of the 4 glasses
2. COMBINE the PHILLY and chocolate in a microwave safe container and MW on 100% power in short burst of 20 seconds until melted and smooth then stir through the sugar. Cool.
3. WHISK the gelatine through the PHILLY mixture until smooth mixture then gently fold through the whipped cream. Transfer to a jug and pour evenly into the glasses. Chill for 1 hour or until set. Decorate the cheesecakes with mango, passionfruit and chocolate curls.
2. COMBINE the PHILLY and chocolate in a microwave safe container and MW on 100% power in short burst of 20 seconds until melted and smooth then stir through the sugar. Cool.
3. WHISK the gelatine through the PHILLY mixture until smooth mixture then gently fold through the whipped cream. Transfer to a jug and pour evenly into the glasses. Chill for 1 hour or until set. Decorate the cheesecakes with mango, passionfruit and chocolate curls.
