Ingredients
- 200g digestive biscuits
- 50g melted butter
- 400g cream cheese
- 75ml double cream
- Heaped tbsp caramel sauce
- 50g icing sugar
- Fudge pieces & caramel sauce to finish
Method
- Line the base of an 8”/20cm springform round tin.
- Break the digestive biscuits into crumbs (you can do this in a food processor if you have one, or place them in a ziplock bag and hammer with a rolling pin). Mix in the butter until the cumbly mixture begins to come together. Press this mixture into the base of the tin to form a base and set aside.
- Whisk together the rest of the ingredients (cream cheese, double cream, caramel sauce and icing sugar) until it is fluffy and thick – if you have one, a stand mixer makes light work of this. Spoon this mixture on top of the biscuit base and level the top. Pop into the fridge for at least a couple of hours to set.
- Carefully remove it from the tin and place on a plate to serve. Finish by crumbling some fudge over the top and drizzling with more caramel sauce.
