I found this recipe via the rather nice iPhiladelphia app on the iPhone but thought I’d type it out for anyone interested 🙂
125g dark chocolate
200g brown sugar
3 eggs, lightly beaten
50g plain flour
50g cocoa powder
0.25tsp baking powder
200g Philadelphia Light
50g caster sugar
Combine margarine, chocolate and brown sugar in a medium saucepan and stir over medium heat until chocolate and margarine have melted. Remove from heat and whisk in eggs.
Add flour, cocoa and baking powder and stir until well combined. Pour into a greased and lined 18cm x28cm rectangular tin.
Beat Philly and caster sugar until smooth and creamy. Spoon randomly over chocolate mixture and swirl with the tip of a knife.
Bake at 180c, 350F, Gas Mark 4 for 35-40mins or until cooked through. Allow to cool before slicing.
In my case I used self raising flour instead of plain flour and baking powder, and drinking chocolate powder instead of cocoa powder but it was still absolutely delicious 😀 Ooh and I bunged in some vanilla sugar as well as regular sugar.
Here’s a photo pre-oven:
I only used half the cheese mixture as I was worried it’d overwhelm the flavour too much, but in the end it soaked into the mixture so there’s not as much cheesecake as there should have been. I know for next time at least!
Oh and if you have a fan assisted oven, DON’T cook it at 180c for 35-40mins. I set mine for 30mins starting with a cold oven, and it was still a bit overdone on top for my liking although lovely and gooey on the inside 😀 Next time I think I’ll reduce it further to 25mins.
No pictures of afterwards as it’s being gradually decimated :p