280g Hobnob Biscuits
125g Salted Butter
180g Icing Sugar
360g Philadelphia Soft Cheese
100ml Double Cream
Vanilla essence (to taste)
Melt the butter in a saucepan, meanwhile smash the Hobnobs (I used a freezer bag and a rolling pin, but if you have a better way, feel free). Once the butter is melted, drop the biscuits in the saucepan and mix together thoroughly.
I strongly suggest lining your cake tin!
Press the biscuit mixture into the base of the tin - but not too firmly, ideally you want it to end up soft and crumbly when you eat it.
Put this in the fridge and leave for a while.
Mix the soft cheese and icing sugar together in a bowl.
Pour the cream into another bowl or jug and whisk briskly until it peaks.
Spoon the peaked cream into the first bowl and whisk together, adding vanilla essence to taste.
Pour this into the cake tin and place the tin in the fridge for a few hours to set.
Melt the butter in a saucepan, meanwhile smash the Hobnobs (I used a freezer bag and a rolling pin, but if you have a better way, feel free). Once the butter is melted, drop the biscuits in the saucepan and mix together thoroughly.
I strongly suggest lining your cake tin!
Press the biscuit mixture into the base of the tin - but not too firmly, ideally you want it to end up soft and crumbly when you eat it.
Put this in the fridge and leave for a while.
Mix the soft cheese and icing sugar together in a bowl.
Pour the cream into another bowl or jug and whisk briskly until it peaks.
Spoon the peaked cream into the first bowl and whisk together, adding vanilla essence to taste.
Pour this into the cake tin and place the tin in the fridge for a few hours to set.
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