We made the Cherry Cheesecake in Nigella Express and loved it. Now we are thinking of trying it with the new Chocolate Philly. What other bits of the recipe would need to be changed?
Philadelphia recently launched a range of chocolate cream cheese spreads, in milk, dark and white chocolate versions. As these are intended to be a spread for itenms such as toast or bagels we believe that the spread could be quite sweet, compared with regular cream cheese. Consequently one adjustment would be to reduce the amount of icing (confectioners') sugar added to the cheesecake filling. You may not need any extra sugar at all. As icing sugar is used it if fairly easy to add this at the end , once the the whipped cream has been folded in.
As the whipped cream will dilute and dull the chocolate flavour a bit we would also suggret trying with the dark chocolate version as this this will have a slightly more chocolatey flavour.
One other thing to consider is the texture of the cream cheese spread. We are slightly worried that the spread could be softer in texture than regular cream cheese. This would make it more difficult to cut the cheesecake and you would need to cut it straight from the fridge, probably with a sharp knife dipped in water (to give cleaner cuts).
We would also like to emphasize that we have not tested the cheesecake with anything except for regular cream cheese, so we cannot guarantee any results from the suggestions above.