Cookies and cream cheesecakes

cookies and cream cheesecakes
8 Item



1.Stand eight cleaned 10cm lengths of PVC pipes on tray, grease each pipe and line with baking paper.
2.Place one biscuit in each pipe. Chop remaining biscuits into quarters.
3.Make filling by sprinkling 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 cheese, vanilla extract and sugar in medium bowl with electric mixer until smooth, beat in cream. Stir in white chocolate, gelatine mixture and reserved biscuits.
5.Divide filling among pipes, refrigerate overnight.
6.Remove pipes and paper from cheesecakes, serve topped with chocolate.

You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths. ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into a 24cm springform tin. In this case, use a plain chocolate biscuit base.


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