SUN-PAT Cheesecake

You Will Need

For the base:

  • 250g Digestive Biscuits
  • 50 Unsalted Butter melted

For the filling:

  • 200ml Double Cream
  • 500g Mascarpone Cheese
  • 1 tbsp Vanilla Bean Paste
  • 100g Icing Sugar

To decorate:

  • 150g Carnation Caramel
  • 1 tbsp SUN-PAT SMOOTH
  • Handful Chocolate covered peanuts, chopped

How To Make

  1. Place the biscuits in a food processor and pulse until they are crumbs.
  2. Mix in the melted butter and SUN-PAT SMOOTH.
  3. Press into a greased 23cm spring form cake tin and refrigerate for at least an hour.
  4. Whisk the double cream until soft peaks form. Fold in the mascarpone, vanilla and icing sugar.
  5. Top the biscuit base with the cream mixture and refrigerate for another hour.
  6. To serve, mix the caramel with a large spoonful of SUN-PAT SMOOTH and drizzle over the set cheesecake, then heap with chopped chocolate covered peanuts.