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Ingredients

  • 100g digestive biscuits or cookies, crushed into crumbs
  • 50 g Demerara sugar
  • 50 g melted butter
  • 500 g full fat cream cheese
  • One vanilla pod sliced lengthways or 1 teaspoon vanilla extract
  • 200 mls double cream

Method

  • STEP 1
    In a mixing bowl mix biscuits and sugar. Add in melted butter and mix well
  • STEP 2
    Spoon into 20 cm spring form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press down. Chill in fridge to set.
  • STEP 3
    In a mixing bowl, using a whisk or wooden spoon, beat together the cream cheese icing sugar and vanilla pod seeds or vanilla extract until well mixed.
  • STEP 4
    Fold in the double cream, mixing well.
  • STEP 5
    Spoon the mixture over chilled biscuit base, making sure there are no air bubbles, smoothing top with a knife.
  • STEP 6
    Chill in fridge for about one hour.
  • STEP 7
    When set, remove from fridge, take out of cake tin and put on a plate. Serve drizzled with orange juice and Bailey's.
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