Cream Cheesecake with Chocolate Flakes
food processor, saucepan, springform pan (8 in.), stand mixer with whisk, cooking spoon, knife
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Step 1/ 7
- 41⅔ g digestive biscuits
- food processor
Place the digestive biscuits in a food processor and process to a fine crumb.
Step 2/ 7
- 16⅔ g butter
Melt the butter in a small saucepan then take off the heat. Add the biscuit crumbs into the butter and mix together.
Step 3/ 7
- springform pan (8 in.)
Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
Step 4/ 7
- 113⅓ g cream cheese
- 16⅔ g icing sugar
- ⅛ tsp vanilla extract
- 33⅓ ml double cream
- stand mixer with whisk
Meanwhile, whisk together the cream cheese, icing sugar, vanilla extract and double cream until stiff.
Step 5/ 7
- cooking spoon
Spoon the mixture over the biscuit base (once cool) and smooth over the surface. Chill for approximately 3 hours.
Step 6/ 7
- ⅓ bars chocolate flake
Just before serving, remove the cheesecake from the tin. Cut one flake into bite-size chunks and roughly crumble the other.
Step 7/ 7
Arrange the flake pieces and crumbs on top of the cheesecake.
Enjoy your meal!