Desserts and Treats

After Eight Cheesecake

This cheesecake is very light and the mint helps a full belly after a hearty main course. It is very quick and easy to make and can be made a day in advance to take a bit of pressure off if you have guests coming. Just cover with cling film and it will quite happily sit in your fridge overnight.

Ingredients

15 digestive biscuits

50g butter

300g box of After Eight dinner mints

(2 boxes if decorating like the photo)

300g low-fat cream cheese

90g granulated sugar

1 pint of double cream

Method

• Put the digestive biscuits into a large, strong sandwich bag and bash with a rolling pin, or put through a blender to crush them.

• Put the crushed biscuits in a bowl, melt the butter over a medium heat, pour it over the crushed biscuits and mix thoroughly.

• Put the mix into a 23cm/9in spring-form tin and firm down to form a compact even layer (I use a potato masher for this). Place in the fridge for half an hour.

• Roughly chop up the contents of one box of After Eights and set aside.

• Place the cream cheese and sugar into a bowl, stir to loosen the cheese, then pour in the double cream. Whisk this mix until it starts to firm. Add in the chopped dinner mints and whisk the whole mixture again.

• To decorate the cake as I did for the picture, place the contents of the second box of mints around the inside of the cake tin BEFORE POURING THE FILLING IN, so that when you remove the sides of the tin you are left with a ‘wall’ of dinner mints that are held in place by the cream.

• Pour the filling over the top of the biscuit base and smooth out with a spatula. Allow to set in the fridge for at least 2 hours.