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16oz full fat cream cheese

11oz mascarpone

8oz icing sugar

handfull of maltesers, broken

1 vanilla pod

4oz butter

7oz digestive biscuits

crush the biscuits in a large bowl but leave some bigger bits.

melt the butter in a pan over a low heat then combine well with the biscuits.

form the base of the cheesecake by firmly pushing the biscuit mix into the bottom of a spring loaded cake tin.

leave that to stand in the fridge for 1 hour or to speed this up give it 30 minutes in the freezer.

in the meantime put the cream cheese and mascarpone in the bowl you crushed the biscuits in and whisk well until light and fluffy.

bit by bit add the icing sugar while whisking until fully combined, don’t add the icing sugar all at once.

next step is adding the vanilla, for this slice the vanilla pod length ways to split it in half, then scrape the back of the knife down the inside of the pod and that black stuff is its seeds. Add this to the mixture along with the broken maltesers and mix well.

put this on top of the base then bang the bottom of the tin on the side to make sure it all gets to the bottom.

decorate with full maltesers and choco shavings and allow this to set in the fridge for 2 hours.

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