Cream Cheesecake with Chocolate Flakes
food processor, saucepan, springform pan (8 in.), stand mixer with whisk, cooking spoon, knife
- 41⅔ g digestive biscuits
- food processor
Place the digestive biscuits in a food processor and process to a fine crumb.
- 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.
- springform pan (8 in.)
Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
- 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.
- cooking spoon
Spoon the mixture over the biscuit base (once cool) and smooth over the surface. Chill for approximately 3 hours.
- 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.
Arrange the flake pieces and crumbs on top of the cheesecake.