An amazing cheesecake recipe if I do say so myself, with no baking required. This can be the delectable showpiece of any dinner party, and will have everyone begging for more!
INGREDIENTS
250g crushed digestive biscuits
160g soft butter
400g cream cheese
75g icing sugar
1 teaspoon vanilla extract
300ml double cream
1 x 284g jar of strawberry conserve
METHOD
Crush the biscuits, either using a food processor or, as I do, use a pestle and mortar or bash in a bag with a rolling pin!
Then mix with the melted butter.
Press this mixture into an 8 inch dish.
Beat together the cream cheese, icing sugar and vanilla extract in a bowl until smooth.
Fold the lightly whipped double cream into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth it with a spatula.
Place it in the fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, spread the strawberry conserve over the top. I also add a few fresh strawberries on top.