Wednesday, January 04, 2012

Mint Chocolate Cheesecake

- 8oz digestive biscuits, crushed
- 4oz marg/butter
- 200g philidelphia cream cheese
- 250ml carton of double cream
- 4oz of icing sugar
- 2 large bars of mint chocolate (aero)
- Biscuit Base

1 melt the margarine in the microwave
2 add the biscuits into the margarine and make sure that its well mixed together.
3 Press into a 8-10” (depends on what size you have, how thick you like your cheesecake) Loose bottom tin

4 Mix the philidephia cheese and icing sugar together
5 Whip up the double cream using an electric whisk untill fluffy
6 Add the whipped cream to the philidelphia and mix together
7 Chop up the Chocolate you can have them as small as pieces as you want but make sure they are small enough to mix through the mixture and keep some to decorate the top
8 Add the Chocolate to the mixture and pour it over the biscuit base and smooth it, add the remaining chocolate pieces to the top
9 Chill in the fridge for at least an hour

Serve, optionally with a scoop of ice cream or a helping of whipped cream.

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