Balsamic Cheesecake

Method

• Butter and line a 23cm loose-bottomed tin with baking parchment. Crush digestive biscuits to crumbs using a rolling pin.
• Put in a bowl and pour over 100g melted butter. Mix until the crumbs are coated. Tip into the tin and press down evenly into the. Chill in the fridge for 1 hr to set firmly.
• Place soft cheese and icing sugar in a bowl, then beat until smooth.
• Tip in double cream and continue beating until the mixture is combined.
• Spoon the cream mixture onto the biscuit base.
• Smooth the top of the cheesecake down. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature, about 30 mins before serving.
• To un-mould, place the base on top of a can, then gradually pull the sides of the tin down.
• Slip the cake onto a serving plate, removing the lining paper and base.
• Drizzle over decorative stripes of the Chocolate & Coffee Infused Balsamic