Dine Like A Celeb

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TAKES: 30 mins, plus chill­ing time

SERVES: 8-10

EN­JOY: As a very Bri­tish tea time treat! YOU will NEED… 250g Hob­nobs bis­cuits 125g but­ter, melted 1 vanilla pod

600g full-fat cream cheese 100g ic­ing sugar 284ml dou­ble cream FOR THE Top­ping:

Around 350g each of

blue­ber­ries and rasp­ber­ries Equip­ment: 25cm cake tin with a re­mov­able base, lightly greased with oil

1

Whizz the bis­cuits with the melted but­ter in a food pro­ces­sor un­til you have fine crumbs. Press into the bot­tom of the tin then chill. 2

To make the fill­ing, split the vanilla pod length­ways, scrape out the seeds with the back of a knife, and add to a large mix­ing bowl with the cream cheese and ic­ing sugar, and beat un­til smooth. Whip the cream sep­a­rately un­til you have soft peaks, then gen­tly beat into the cream cheese mix­ture. Spoon the mix­ture on to the bis­cuit base and chill in the fridge for at least six hours, but overnight is bet­ter, if you have the time.

3

To dec­o­rate, run a knife gen­tly around the edges of the cheese­cake, re­move from the tin and care­fully slide it off its base. Ar­range the berries in the style of the French Tri­colour (or a UK Union Jack flag!) and serve im­me­di­ately, or store it in the fridge un­til needed.

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