Friday, 5 February 2010
There's an amazing woman in my church who is one of the most amazing cooks I have ever met! She's an absolute star and cooks a nice hot lunch for about 20 of the older members of the church every other week and once went out of her way to make a special dinner for our youth group one Sunday.
She once made this cheesecake and when I asked for the recipe she confessed it was from a charity cookbook the local High School produced a few years ago. It turned out I had this cookbook!!!! Delicious cheesecake recipe was right under my nose and I didn't even know it!
This was so simple to make, had a fantastic thick biscuity base and lovely light fluffy cheesecakey goodness on top... not to mention the chocolatey maltesers!!!!!
14 Digestive biscuits/Graham Crackers, crushed
1/3 cup butter, melted
3oz (85g) icing sugar
8oz(225g) cream cheese
1/2 pint (230ml) whipping cream
135g bag of maltesers, crush most but hold a few over for decoration.
1. Mix together the biscuits and butter until the mixture starts to stick together. If it is too dry add more melted butter. Press this mixture into the base of a 15cm cake tin. Put this in the fridge for half an hour while you work on the rest.
2. Whip the cream in a bowl until thick and put in the fridge.
3. Cream the icing sugar and cream cheese together and fold in the maltesers.
4. Take the cream out of the fridge and fold into the mixture.
5. Spread the cream cheese mix over the biscuit base and refrigerate until set.