Cheesecake

Ingredients – Serves 8-10

  • 260g Digestive Biscuits
  • 85g unsalted butter
  • 1 Jar of Jim Jams milk chocolate spread or hazelnut spread
  • 450g Cream Cheese
  • 90g Icing sugar sifted
  • Chocolate for sprinkling or your choice of topping

Method

Line a round 23cm spring form pan with baking paper.

In a food processor blend the digestive biscuit until a rough crumb is formed.

Cheesecake

Add the biscuit to the mixing bowl along with the butter and 1 tablespoon of Jim Jams Chocolate Spread.  Beat the biscuit, butter and chocolate spread together until well combined.

Cheesecake

Cheesecake

Press the combined crumb evenly onto the spring form pan and flatten.  Tip: Using a flat bottom glass to press against the biscuit to make it more compact and give the perfect finish.  Chill in the fridge while making the your topping.

Cheesecake

Using a mixer (I prefer a freestanding mixer), beat the cream cheese with the sifted icing sugar and remaining Jim Jams Chocolate Spread until well combined and a smooth consistency.

Cheesecake

Cheesecake

Pour the mix over your chilled base and smooth the top with a pallet knife or spatula.

Cheesecake

Sprinkle your topping over the top of your cheesecake. I chose some grated white chocolate curls to spread over the top of the cheesecake for the final finish, however, you can choose a topping to your preference.

Cheesecake

Refrigerate the cheesecake for around 3-4 hours and serve straight from the fridge

 Cheesecake

You can find all about Jim Jams Spreads here

A selection of Jim Jams Spreads are now available in Tesco, Ocado & Holland & Barrett.

*Thank you to Jim Jams Spreads for supplying me with a selection of their spreads and making this recipe possible.*

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