This is my favourite cheesecake ever. Although it is indulgent, it is so quick and easy to make!
- Pack of digestive biscuits
- 30z Butter
- 80z Smooth Cream Cheese
- Lemon Juice
- 2 tbsp Caster Sugar
- 1 tsp Vanilla Essence
- Mini Marsmallows
- 1/2 pint Double Cream
- Chocolate flake bar (topping)
I find that a springform cake tin is the best to use. You can buy them in most cooking shops and online here. Press the mixture into the tin with a wooden spoon. Refrigerate for 15 minutes until cool.
Depending on how much you like marshmallows, you can use a whole pack of these….
The topping is easy. Mix together the soft cheese, double cream, caster sugar, vanilla essence & mini marshmallows.
This is where you might start licking spoons and cracking into the chocolate. Bear with me and wait for the end result, it’s worth it! I bought a 4 pack of flakes but you only need around 2.
Whisk the flakes in the food processor or crumble with your fingers.
Spread the cheesecake mixture onto the chilled base and smooth over. Sprinkle the chocolate flake.
I resisted and popped the finished cheesecake back into the fridge for 30 mins. Spring it out of the tin & admire! My base was slightly crumbly in places, but it tasted yummy.