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  • 150g butter
  • 200g digestive biscuits
  • 1 vanilla pod or 1 tsp vanilla essence
  • 500g cream cheese (Philly Light is ok)
  • 100g caster sugar
  • 300ml double cream
  • 1 pack chocolate covered honeycomb nuggets or 2 crunchies

    Method

    • step 1

      Grease a 23cm spring form cake tin or alternatively you can use individual ramekins (as I have in picture) These quantities will make 12 individual cheesecakes or one large one. Place biscuits in a plastic bag and bash with rolling pin until fine.
    • step 2

      Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.
    • step 3

      Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.
    • step 4

      Place cream cheese, caster sugar and vanilla in bowl and mix together. If you want a plain cheesecake you can add the zest and juice of a lemon and/or orange at this stage. Whisk cream in a separate bowl until soft peak stage. Crush honeycomb and stir in. Add to cream cheese mixture and fold in.
    • step 5

      Place mixture on top of chilled biscuit base. Put in fridge to set for about an hour. Sprinkle top with crushed flakes or some of the honeycomb.
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    Overall rating

    A star rating of 4.8 out of 5.11 ratings
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