Ingredients
- Callebaut® gold chocolate callets 200g
- Cream cheese 340g
- Caster sugar 120g
- Double cream 130ml
- Digestive biscuits 150g
- Butter (melted) 50g
Method
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- Whip the cream until smooth.
- Mix the caster sugar and cream cheese together.
- Melt the chocolate and then add into the cream cheese mix.
- Fold in the cream.
- For the base, melt the butter and blitz the biscuits, then fold the biscuits through the butter mixture.
- Press the biscuit crumbs into the base of an 8 inch tin.
- Pipe the cheesecake mix onto the biscuit base and refrigerate or freeze.
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