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Somerfield magazineCheesecake. Change your toppings to suit.
Ingredients
Makes 8 servings
- 100g digestive biscuits
- 50g demerera sugar
- 50g melted butter
- 400g cream cheese
- 100g icing sugar
- 300ml whipped double cream
- Topping
- 300g fresh summer fruit
- 50g caster sugar
- 50ml water
Preparation
Base
1. Crush biscuits in freezer bag with rolling pin.
2. Mix crumbs & sugar with melted butter
3. Spoon into 20cm cake tin lined with baking paper
4. Chill in fridge til set
5. Beat cream cheese with icing sugar
6. Fold in whipped cream
7. Spoon mixture over base & smooth
8. Chill 1 hour
Topping
1. Heat caster sugar with dash water until syrupy
2. Remove from heat, stir in fruit
3. Cool
4. Remove cheesecake from tin & add fruit
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Comments
Alternative toffee topping: 100g sugar 50g butter 170g single cream Stir sugar over medium heat til golden, stir in butter & cream, cook stirring for 2-3 minutes. Remove from heat.
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