Cookies and cream cheesecake slice

cookies and cream cheesecake slice
48 Piece



1.Grease 20cm x 30cm rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides.
2.Place biscuits over base of pan.
3.Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool 5 minutes.
4.Beat cream cheese, cream, extract and sugar in small bowl with electric mixer until smooth. Stir in gelatine mixture and white chocolate. Pour cheesecake mixture over biscuits, refrigerate 2 hours.
5.Stir dark chocolate and butter in small saucepan over low heat until smooth, spread evenly over cheesecake. Refrigerate overnight before cutting.

Store slice in an airtight container in the fridge for up to 2 days.


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