Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories578.1 kcal (29%)
Total Fat41.9 g (60%)
Carbs44.5 g (17%)
Sugars33.4 g (37%)
Protein4 g (8%)
Sodium203 mg (10%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Jammie dodger base:
Jammie dodger cheesecake filling:
Decoration:
Instructions
For the base:
Step 1
Blitz the biscuits to a fine crumb - I use a food processor as this is easiest. You want the biscuits to be as fine a crumb as possible (keep the jam in the biscuits).
Step 2
Melt the butter until liquid, and mix into the biscuits to create a wet sand texture.
Step 3
Press the mixture into the bottom of a deep 8"/20cm springform tin.
For the cheesecake filling:
Step 4
Add the cream cheese, icing sugar and vanilla to a bowl - mix until smooth. I do this with the whisk attachment!
Step 5
Pour in the liquid double cream, and whip again until thick. Alternatively, whip the cream separately and fold through the cream cheese mixture.
Step 6
Add in the jam, and fold through a few times to create a swirled cheesecake mix.
Step 7
Spread this onto the jammie dodger base, making sure to pack the cheesecake mix into the sides of the tin to prevent any gaps!
Step 8
Set the cheesecake in the fridge for a minimum of 6 hours!
For the decoration:
Step 9
Remove the cheesecake from the tin carefully. I use a small knife and cake lifter to remove my cheesecakes from the base.
Step 10
Whip the cream with the icing sugar to soft peaks, and pipe around the edge of the cheesecake - I use a 2D closed star piping tip.
Step 11
Decorate with jammie dodgers, mini dodgers, raspberries and freeze dried raspberries!
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