Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Place the digestive biscuits in a food processor and process to a fine crumb. Add the melted butter and mix together. Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
2
Whisk together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk until thick.
3
Spoon the mixture over the biscuit base and smooth the surface. Chill for approximately 3 hours.
4
Just before serving, remove the cheesecake from the tin. Cut one of the Flakes into bite size chunks and roughly crumble the other. Arrange the Flake pieces and crumbs on the top of the cheesecake.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
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