Take some clever shortcuts to make this sensational dinner party dessert!
Ingredients (serves 8)
- 2 x 220g packets frozen sweet shortcrust pastry shells, thawed
- 500g light cream cheese
- 2/3 cup caster sugar
- 2/3 cup thickened cream
- 4 eggs
- 1/74 cup dark choc bits
- 4 x 53g Snickers bars, chopped
- Whipped cream, to serve
Method
- Preheat oven to 160°C/140°C fan-forced. Place pastry cases, in foil, on a large baking tray.
- Using an electric mixer, beat cream cheese and sugar until smooth. Add cream. Beat to combine. Add eggs, one at a time, beating after each addition until combined. Stir in choc bits and three-quarters of the Snickers.
- Spoon mixture into cases. Bake for 50 minutes or until top is firm to touch and lightly browned. Turn off oven. Cool cheesecakes in oven for 3 hours with door slightly ajar. Refrigerate for 2 hours or until chilled.
- Top with whipped cream and remaining Snickers. Serve.
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