Because I love the biscuit crumb base of a cheesecake almost as much as the filling, I like to layer up the ‘filling’ with a sprinkle of the crumbs and more lemon curd so I can have some of each in each mouthful
We also have Max’s birthday party the weekend after our move – which I am super excited about, so I may find some time in amongst the chaos to give all of you lovely readers a sneak peek at what we have planned
Anyway, this recipe is as straightforward and simple as they come, and is so super delicious. Crush biscuits in food processor and place in a medium sized bowl
Lemon Meringue Pie was always one of my favourite things to make as a child as it is super easy (well my version anyway) and you always have an appreciative audience
at this point i usually struggle quite a bit trying to handle super hot jars and super hot chutney. which is perfect for slapping on your cheese and biscuits this Christmas
I make two varieties and gift them in simple cellophane with bakers twine and a swing tag. Place in the fridge for an hour or ideally overnight before cutting into slices or bars with a sharp knife dipped in boiling water and wiped clean between each cut
Just like this slice, the chocolate is packed with pretzel pieces and honey roasted peanuts, making it super easy to bring a little extra flavour (and crunch
Imagine a crisp biscuit base filled with light, creamy milk chocolate cheesecake, topped with a rich layer of homemade marshmallow that’s been toasted just the right amount to bring out delicious bursts of caramel
I started with a crunchy base of crushed SuperWinebiscuits and Lewis Road Creamery Butter made thicker than a standard base because I always wish the cheesecake filling to base ratio was more even
