Creamy Cheese Crunch Cake Recipe

Ingredients :

75 g milk chocolate digestive biscuits, crushed

25 g blanched and toasted almonds, or brazil nuts, finely chopped

50 g butter, melted

50 g light brown soft sugar

Filling :

675 g curd cheese or tubs of low fat cream cheese from France or Germany

175 g caster sugar

finely grated peel and juice of 1 small washed and dried lemon

2 tbsp cornflour

1 tsp vanilla essence

125 g butter, melted

2 tbsp cornflour

1. Well grease an 8" (20 cm) spring clip tin with melted butter or margarine.

2. Mix together biscuits, nut, butter and sugar and sprinkle thickly over base of tin.

3. Beat cheese until creamy then work in all remaining ingredients.

4. Whip until very smooth.

5. Pour into tin over crumbs, spread top evenly with a knife and bake 1 1/4 to 1 1/2 hours in cool oven, 300F, Gas 3.

6. Cake is ready when filling is firm and set - rather like a baked egg custard.

7. Remove from oven and leave until completely cold before unclipping sides of tin.

8. Leave on tin base for serving.

What bliss ! The creamiest of creamy cheese cakes baked atop a buttery, biscuity nut base. For fruit cheesecake, top with any fruit pie filling to taste.

Serves 4

If you like the above recipe Subscribe to our newsletter.

You can purchase the above ingredients here