How can I possibly make one of the nations most loved biccies even better.....?
Obviously make a cheesecake out of them!
Keep costs down & use basics or value cream cheese & bourbon biscuits.
Serves 8 Approx 25p per person
Prep time 15 minutes Chilling time 2 hours No cooking
250g bourbon biscuits
75g butter, melted
60g icing sugar
300g cream cheese
250ml double cream
Place 200g of the biscuits into a food processor & whizz until you have fairly fine crumbs (or place into a bag a bash with a rolling pin).
With the mixer running pour the melted butter into the crumbs, the texture will feel like soggy sand!
Tip the crumb mixture into a loose bottomed cake tin & press down with a spoon or your fingers making sure it comes up the side of the tin a little.
Place in the fridge for about 2 hours until firm.
Put the other 50g of biscuits into a plastic sandwich bag & bash with a rolling pin, big & small chunks are fine!
Beat the cream cheese & icing sugar together until smooth then whip the cream to soft peaks.
Fold the cream into the cheese then the biscuit chunks.
Remove the biscuit base from the fridge & top with the cheese mixture. Spread it out evenly.
Place the cheesecake back in the fridge for about an hour or until ready to serve then remove from the tin & transfer to a serving plate. Dust with a little cocoa powder if you like-fancy pattern optional!
Cut yourself a big slice & enjoy!