A perfect Mother’s Day dessert, so easy the children can make it!
Three of our fabulous producers are represented in this recipe
Ingredients:
250g Northumbrian Bakehouse Luxury Butter Shortbread
100g Unsalted Butter, melted
500g full fat cream cheese
100g icing sugar
2 tbsp Lindisfarne Cream Liqueur
100g bar Moo Moos Artisan Chocolate – 90g chopped into small pieces
- Grease and line a 20cm round springform cake tin
- Put the biscuits in a bowl or freezer bag and bash with the end of a rolling pin until they
- turn to crumbs
- Add the melted butter to the biscuits and stir until resembles wet sand. Tip into the base
- of the tin, pressing down with the back of a spoon. Chill in the freezer
- Put the cream cheese into a bowl and whip until smooth, sieve in the icing sugar, add
- the Lindisfarne Cream Liqueur and stir until combined
- In a separate bowl whip the cream to soft peaks and fold into the cream cheese and liqueur mixture.
- Mix in the chopped chocolate
- Spoon the mixture on top of the chilled biscuits base. Using a potato peeler add shards
- of the remaining chocolate to the top of the cheesecake
- Put the cheesecake back into the freezer for at least 2 hours to set
- Serve frozen or slightly defrosted with a shot of Lindisfarne Cream Liqueur on the side.