#fitwaffle

ingredients for base:

300g digestive biscuits (or graham crackers)

150g butter (salted or not)

utensils for the base:

large bowl

dry blender/rolling pin

8 inch cake pan

baking paper/parchment paper

spoons

ingredients for the creamy cheese:

560g full fat cream cheese (room temperature)

120g icing sugar

2 tsp vanilla extract

600ml double cream (cold)

utensils for the creamy cheese:

2 whisks

2 large bowls

ingredients for whipped cream:

200ml double cream (cold)

utensils for whipped cream:

whisk

bowl

piping bag

spoon

method:

cheesecake base:

crush the digestive biscuits finely with either the dry blender or with a rolling pin.

melt the butter by putting it in the microwave for 10 second intervals. make sure to stir between intervals.

mix the biscuits and butter together with a spoon in a bowl. when mixed, they should have a wet sand consistency.

line the cake pan with the baking paper.

scoop the mix into the pan.

spread the mix evenly.

press down firmly.

chill the base in the fridge.

the creamy cheese:

put the cream cheese, icing sugar, and vanilla extract in a bowl.

whisk until combined, but don’t over mix!

put the double cream in a bowl.

whip the double cream to stiff peaks. the whipped cream should be very thick.

mix the whipped cream and the sugary cream cheese by folding it in. this mixture should also be thick.

scoop the creamy cheese onto your base. press down well to remove any air.

smooth out the top.

chill for 6 hours or overnight.

cream:

whisk elmlea to stiff peaks, but don’t overwhisk.

scoop the cream in a piping bag

remove cheesecake from tin

pipe the whipped cream onto the cheesecake in swirls