We get asked so often about the recipe for the cheesecake we have on our counter. Well, here it is!
You will need:
20cm loose bottomed cake tin
For the base
1 x packet of digestive biscuits blitzed to crumbs
150g melted unsalted butter
150g caster sugar
500g cream cheese
450ml double cream
Place cream in to the bowl of a stand mixer. With a balloon whisk, whip until the cream is very stiff. Add all of the other ingredients and mix together. Place in your spring form cake tin. Place in fridge overnight until set. Warm the edges of the cake tin with a blow torch before removing. This leaves you with a smooth edge! Top with fruit compote, fresh fruit or even sugared fruit – go wild and try sugaring some fresh herbs and place them on top!
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