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
Line a round 23cm spring form pan with baking paper.
In a food processor blend the digestive biscuit until a rough crumb is formed.
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.
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.
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.
Pour the mix over your chilled base and smooth the top with a pallet knife or spatula.
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.
Refrigerate the cheesecake for around 3-4 hours and serve straight from the fridge
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.*