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Chocolate Fudge Cheesecake

375g crushed tennis biscuits
100g melted butter
800g cream cheese
1/4-cup castor sugar
4 large eggs
250g dark chocolate
1 1/4 double cream whipped
1 tin caramel treat
2 peppermint crisps grated
Glace cherries to decorate

Preheat oven to 170 degrees and prepare a 23cm springform cake pan by lining the bottom with parchment paper. Combine the melted butter with the crushed tennis biscuits and press into the sides and bottom of the baking tin. Beat the cream cheese and the castor sugar together. Then add the eggs one at a time, beating well after each egg. Blend in the melted dark chocolate and finally the whipped cream. Pour mixture into the biscuit base and bake for 45 minutes. Turn off heat and leave the cheesecake to cool in the oven for two hours before placing in the fridge to chill. Cover the top of the cake with the caramelised condensed milk and sprinkle the grated peppermint crisp on top. Decorate with cherries. Remove the cake gently from the pan and gobble up quick before anyone else gets to it.






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