My dad loves a cheesecake – but not the baked kind (even though that is my favourite to make) so for his birthday, I make him a no bake vanilla cheesecake with a crunchie topping. It’s super easy and a lot quicker than the baked kind, here’s what you need:
200g chocolate digestive biscuits
75g melted butter
300g cream cheese
250ml double cream
1tsp vanilla extract
2 1/2 crunchie bars
1. Whizz up the biscuits in a food processor and mix with the melted butter in a plastic bowl. The melted butter should be warm so that the chocolate melts. Press it into the springform tin an smooth over with a spatula. Put into the fridge to harden up.
2. Lightly whip the cream so that it holds it shape but isn’t stiff. Mix in the cream cheese and the vanilla until you have a smooth mixture. When the base is solid spoon the mixture over the top and push to the sides with a spatula. Put this in the fridge overnight if possible, or for at least 3 hours.
3. When ready to serve, chop up crunchie bars at jaunty angles. The nature of the honeycomb means it will crumble, which works really well as you get shards of chocolate as well as golden sprinkly bits. Sprinkle over and light some candles!
Enjoy with a glass of champagne, and get someone else to wash up!