Ingredients
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Method
- 1
Line the base of a 20 cm springform tin with baking paper. Crush the biscuits to fine crumbs in a bag with a rolling pin.
- 2
Mix the crumbs into the melted butter until they look like wet sand. Press firmly into the tin and chill for 15 minutes.
15 min - 3
Beat the cream cheese, icing sugar and vanilla in a large bowl until smooth. Stir in the liqueur.
- 4
Whip the cream to soft peaks in a second bowl, then fold it into the cheese mixture until no streaks remain.
- 5
Spoon over the base, smooth the top and chill for at least 6 hours, or overnight, until firm enough to slice.
360 min - 6
Run a knife round the edge, release the tin and scatter with grated chocolate to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.