Serves 12-14
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For the base
For the cheesecake
To decorate
- Line a 20cm springform tin with non- stick parchment paper.
- To a food processor, add the biscuits and blitz to a fine crumb. Stir in the melted butter. Pour into the prepared tin and spread into an even layer. Leave to set in the fridge.
- Beat the cream cheese and icing sugar in a large bowl until smooth. Add in the cream and vanilla and beat until thickened.
- Pour the mix onto the biscuit base and smooth to an even layer.
- Place in the fridge to set for 5-6 hours, or overnight is possible.
- Whisk the cream and icing sugar together until it forms stiff peaks.
- Remove the cheesecake from the tin. Spoon the cream into a piping bag with a star nozzle and pipe onto your cheesecake. Decorate with the remaining Custard Creams.
Nutrition Facts
Per serving: 440kcals, 37g fat (22.4g saturated), 22.8g carbs (14.1g sugars), 5.8g protein, 0.2g fibre, 0.246g sodium
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Margaret
11 months, 23 days ago
So easy and delicious it's my go to dessert now.