Virtual blogger Come Dine With Me
|Blitz the packet of Ginger nuts for 20 seconds on 2 (purple)|
Empty into a bowl and stir in melted butter
|Press into a 9" springform using the back of a wooden spoon|
(I butter the sides and line the base with greaseproof and
squish some tin foil around the outside base)
Chill in the fridge while you make the cheesecake
Give the jug a quick rinse to remove biscuit crumbs
|Add all the other ingredients to your jug blender and whizz for 20 seconds on Pulse (red)|
Pour into your chilled base
Bake in a preheated oven at 165 for 1 hour or until just set, checking after
45 minutes for done-ness and that the top isn't browning too quickly.
If it is, place a piece of foil or greaseproof loosely over the top.
Chill for several hours or overnight