04/04/2022 Year 9
Cheesecake

250g digestive biscuits
100g unsalted butter
1tsp coco (optional, or use chilled chocolate digestives)
2 Large or 3 small tubs of Philadelphia soft cheese (don't use low fat or supermarket brand it just does not turn out right)
300ml double or whipping cream (whipping cream makes it lighter)
100g icing sugar
Vanilla extract
3 full size Cadburys Flake

Base

• Crush the biscuits, I find it easier to put them in a freezer bag and use a rolling pin.

• Add the coco to the bag and shake to mix it. Melt the butter in a large sauce pan and add the biscuit crumbs. Press that lot into a tin to make the base, I use a flat bottomed glass to pat down the base.

• Chuck it in the fridge while you do the topping to let it cool.

Topping

• Lightly whip the soft cheese adding the icing sugar, baileys and 2 of the flakes broken up.

• In a separate bowl whip the cream until stiff then fold together.

• Put the mixture on top of the biscuit base and then refrigerate for as long as you can but at least 2 hours (found if you put it in the freezer for 30/40 mins then transfer to the fridge it sets better).

• Sprinkle the remaining broken up flake on top to decorate.