Page 27 - Demo

DESSERT:
Dulce de Leche Cheesecake
INGREDIENTS 75g Digestive Biscuits
25g Butter
1 Philadelphia Cream cheese container
A few drops of vanilla syrup if you have it, if not it’s cool.
200ml Double Cream
STEPS
Boil one tin of Condensed Milk in a low-medium heat for over 2 hours -
the longer, the better.
In a food processor or Nutribullet, blitz the biscuits until they become fine crumbs. (Alternatively you can bash them in a plastic food bag with an empty bottle of wine which I’m sure you have around (wink, wink) until you get the same result – bonus: free anger management therapy!)
Melt the butter in the microwave in a small bowl in 10 second intervals then pour into the crumbs and blitz again quickly until it looks like wet sand.
Next, put the biscuit crumbs into your tin and press in with the back of a pint glass — ideally you have just drunk one! Pop into the freezer to firm up while you are making the filling.
In a food processor or big bowl, beat together the rest of the ingredients, including the caramel-like condensed milk. TIP: Make sure you taste some of it before mixing it — or the whole thing whatever we are in quarantine & you can always buy more.
Pour the mix over the biscuits and put in the freezer over night. Take out 30 min before you want to eat it and have a mouth orgasm.