Friday, 29 May 2009

Toffee and Cream Cheesecake

Here is another great Philly recipe, I think I pretty much have them all!


1 cup butternut snap biscuit crumbs
2 tbsp butter melted
500gm philly cream cheese
1/2 cup castor sugar
1/2 cup cream
3 tsp gelatin dissolved in 1/4 cup boiling water
40gm peanut brittle, chopped


  • Mix crumbs and butter and press into a 20cm spring form pan, chill
  • Beat cream cheese until smooth
  • Add sugar, cream and dissolved gelatin, beat well
  • Stir through the peanut brittle
  • Pour into tin and chill until set

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