Dine Like A Celeb
TAKES: 30 mins, plus chilling time
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
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.
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.