Balsamic Cheesecake featured image

Balsamic Cheesecake

Ready In 90 mins

Serves 8

Balsamic Cheesecake featured image

Ingredients

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

Products

Chocolate & Coffee Infused Balsamic

Made from our thicker Reserve balsamic

From £10.85

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