Just a quickie this morning, saw this recipe on the internet and going to try it as it looks gorgeous. Oh boy … it’ll be a good job when we go back to work and I won’t get tempted by such lovely food to make … the diet will then get easier..
Ingredients
- 125g Ginger Nut Biscuits (Crushed)
- 400g Soft Cream Cheese (original)
- 200ml Crème Fraîche
- 400ml Fresh Double Cream
- 2 Vanilla Pods – scrape out the seeds from within
- 100g Caster Sugar
- 132g Asda Extra Special Macaroon Selection (other brands are available…)
Method
- Sprinkle the crushed biscuits into the base of a 23cm loose-bottom tin
- Whisk the cream cheese, crème fraiche, cream, vanilla seeds and sugar until thick and creamy
- Pour over the base
- Chill for 1 hour
- Remove from the tin and (if decorating) arrange the macaroons on top
- Serve
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Looks yummy xxx😄
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Just made it this morning Dawn, I cannot tell you how easy it is to make. I must admit though I did change just adding the crushed ginger biscuits, I added 125g melted butter into the crushed biscuits and pressed the mixture into the bottom of the tin. Mainly because I couldn’t work out how dry biscuits wouldn’t fall to pieces when the cheesecake was served.
It’s delicious too…
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