Biscuit Base
- 250g Lotus Caramelised Biscuits
- 100g Butter
Cheesecake Filling
- 600g Cream Cheese (full fat)
- 2 tsp Vanilla Extract
- 100g Icing Sugar
- 200g White Chocolate (melted)
- 300ml Double Cream
- 100g Clementines
Optional Decorations
- Whipping Cream
- 75g White Chocolate (melted)
- Clementines
Serves: 8
Prep Time:1 hour
Chill Time: 4 hours
- Prep and weight out your ingredients and line your 8”/20cm Deep Springform Tin with greaseproof paper.
- Crush your caramelised biscuits in a sealed bag or blitz in a food processor until they are a fine crumb.
- Combine your crushed biscuits with melted butter and mix until the two are fully incorporated.
- Transfer the mixture into your lined cake tin and spread it around and press down firmly to secure in place, chill for 1 hour to firmly set.
- To make the filling, place the cream cheese and melted white chocolate along with the vanilla extract into a bowl and beat until fully incorporated and able to hold its shape.
