Unbaked cheesecakes are so much fun to adapt. I probably have more original recipes for these than anything else (previous incarnations include chocolate, cherry, raspberry and caramel, lime...). As I made extra dulce de leche last week (original project coming soon, recipe for making dulce here) and I had some spare philadelphia and double cream in the fridge, I thought it was high time I made another.
The eternal question of if gelatin is needed came into play again when I made this last night. In the end I didn't include any and the set wasn't really strong enough. After unmoulding, a photo shoot and a taxi ride it started to slide - I had to pop it in the freezer until serving, which meant it was part cheesecake, part ice cream. It was still delicious - I'm happy with the taste. I prefer to not use the gelatine but I think in this case it probably needs it. So I have included a small amount in the recipe below in brackets. You could leave it out if you're going to serve immediately. I'll make another one soon to test it out with the gelatine - but I wanted to share it now, even if it is a work in progress.
Edit: I've removed this recipe because I'm not happy with it and don't trust it to work for you - I hope to rework it one day.