I have used here a heart shape tin at 23.5cm.
The base ingredients : –
. Digestive Biscuits 370g
. Butter melted or use plant oil instead -170g
Method for base :
Butter and line the bottom of your tin with baking parchment. Put the digestives in a plastic bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix throughly until the crumbs are completely coasted. Tip them into the tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour.
Cheesecake Ingredients :-
. Full fat soft cheese 600g
. Icing sugar 100g
. Double cream 284ml
. 1 vanilla pod
Method:
Slice the vanilla pod in half lengthways, scrape out the seeds using the back of a knife into a small bowl. Pour the cream into another bowl and mix until it starts to thicken to soft peaks. Place the soft cheese, icing sugar and vanilla pod into a separate bowl and beat for 2 mins with an electric mixer until the mixture is smooth.
Tip in the double cream and fold it into the soft cream mix. You’re looking for it to be thickened enough to hold its shape when you tip the bowl upside down. Spoon the mix onto he biscuit base.
Bake :-
Bake at 180 for 30 minutes without opening the oven, reduce to 150 for another 30 minutes. Turn off the heat and leave the cheesecake until its completely cooled. Top with a jar of caramel for baking and add your popcorn!
Enjoy a slice of autumn!
