You can make these dessert recipes in advance, then add the finishing touches to serve them on the day! An easy digestive biscui…more
Ingredients
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For the cookie base
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80 g digestive (Gluten free)
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30 g margarine
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For cream cheese filling
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200 g Full fat cream cheese
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30 g Icing sugar
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90 ml double cream
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1 tsp vanilla extract
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1 tbs lemon juice
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For toppings
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dark chocolate,orange,raspberry etc
Steps
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Blitz the Biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
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Melt your butter carefully so its liquid, and then mix in with the Biscuits. I usually just pour it into the Food Processor and blitz again.
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Press the Biscuit mixture into the bottom of glasses. and refrigerate/freeze whilst you make the filling.
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For filling
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In a Large Bowl, or Stand Mixer, add your Cream Cheese, Icing Sugar, Vanilla and Lemon Juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.
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Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.
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Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
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You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.
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I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
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Once whisked, add the Cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.
