Set cheesecake on rack and let come to room temperature. Mix in powdered sugar, one cup at a time. Add cream cheese and mix until completely combined.

Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Mix butter until smooth and creamy about 3 minutes using a stand mixer on high speed.

Turn off oven, prop door open with wooden spoon, and let cheesecake slowly cool in water bath for 1 hour.

Bake cheesecake until top is just starting to brown and crack, about 1 hour and 30 minutes.

Pour in enough boiling water to come up halfway up sides of springformВ pan.

Wrap bottom of springform pan with a double layer ofВ aluminum foil and place in a large roasting pan.

Add peanut butter, heavy cream, and sour cream and beat on low until completely smooth and streak-free, about 1 minute.В Pour cheesecake batter into cooled crust and smooth top. Pour the remainder into a large bowl, then add the cream cheese and vanilla.

Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Reserve 3 tablespoons of the double cream. I purchased the following items: lemon curd tart, 2 small fruit tarts, 1 slice of chocolate mousse cake, 1 creme BrГ»lГ©e cheese cake bar, 1 green tea macaron, 1 pistachio macaron, 1 large cappuccino and 1 small regular coffee. Spoon the cream cheese layer over batter without touching sides of pan and cover with remaining batter. Finally today was the day I have been waiting for, the grand opening Let me tell you it was worth the wait. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Stir in the gelatine mixture and fold in the melted CADBURY. Preheat oven to 350В° and position an oven rack in the middle of the oven. ChefвЂ™s Tip: Wrap the outside of the base of tin with foil to prevent any leakage Freeze for 5 hours or overnight until firm. BEAT the PHILADELPHIA Cream Cheese, sugar and lemon rind with an electric mixer until smooth. 1 cups chocolate biscuit crumbs 80g butter, melted 500g PHILADELPHIA Block Cream Cheese, softened cup caster sugar 2 teaspoons gelatine dissolved in. Spoon the ice cream mixture into a round loose-bottom cake tin (20cm) and smooth out the top. Add eggs, 1 at a time, beating for 1 minute after each addition and occasionally scraping bottom and sides of bowl. Pour 3 cups batter into greased and floured 12-cup Bundt pan. Gently fold half of the crushed choco malt balls into the ice cream mixture and reserve the rest. Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment,В beat cream cheese on medium, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes.

Choco cream cheese cake