Cream Cheesecake with Chocolate Flakes

Cream Cheesecake with Chocolate Flakes

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"A simple way to impress your family and friends."

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings2
113⅓ g
cream cheese
41⅔ g
digestive biscuits
16⅔ g
butter
16⅔ g
icing sugar
tsp
vanilla extract
33⅓ ml
double cream
bars
chocolate flake

Utensils

food processor, saucepan, springform pan (8 in.), stand mixer with whisk, cooking spoon, knife

  • 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
    • saucepan

    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
    • 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

    • bars chocolate flake
    • knife

    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.

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