Ingredients
- 300gm Digestive biscuits, crushed
- 150gm unsalted butter
- 270gm caster sugar
- 135gm unsalted butter
- 165ml cream
- 750gm cream cheese
- 15gm gelatine sheets
Method
- Melt 150gm of butter and mix with crushed biscuits. Press into the bottom of a round cake tin
- Cook the rest of the butter with the sugar to light caramel, then mix in the cream
- Soften gelatine sheets in water and mix into the cream mixture
- Pour over softened cream cheese, mix to combine, then pour into the base and chill
- Keep refrigerated
