Terry’s Violet Crumble Cheesecake
By request.
VIOLET CRUMBLE CHEESECAKE
1 pkt plain sweet biscuits
150g melted butter
2 x 250g pkts softened Philadelphia Cream Cheese
150g sour cream
150g caster sugar
1 teaspoon Gelatine
2 tablespoon water
2 Violet Crumble bars crushed into large chunks. (you can also use a handful or 2 of the small grab bag Violet Crumbles-they have more chocolate)
Process biscuits until breadcrumb consistency
Stir in melted butter
Press firmly into lined slice tin
Refrigerate for at least 1 hour.
Beat softened cream cheese, castor sugar and sour cream together until smooth.
Meanwhile sprinkle the gelatine over 2 tablespoons of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.
Add gelatine mixture slowly to cheese mixture while beating.
Fold crushed violet crumble into cheese mixture.
Spoon over base and smooth the surface.
Refrigerate for 2 hours.
Cut into pieces saving the biggest for yourself.
Can be decorated with strawberries if you want to be posh.
Is the alternative title to this dish: “Heart attack on a plate?”
But oh dear god I want to make it!
I think I’m in love with you.
THANK YOU!
OMG I so want to eat that right now … anybody care to make it for me?
My two favourite foods together at last. Dusting off the apron now and ready to bake (yes, I realise there isn’t actually any baking involved but it’s not the point
– will report back once inhaled. Salivating already.
Lisa … photos, I want photos!