|Callebaut® gold chocolate callets||200g|
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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.
Top tip: Use gluten free biscuits for a gluten-free dessert