easiest way to prepare any night of the week The ultimate bikkie cheesecake

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, The ultimate bikkie cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The ultimate bikkie cheesecake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. The ultimate bikkie cheesecake is something that I’ve loved my entire life.

Table of Contents


  • 400g packet McVitie�s The Original Digestive biscuits
  • 175g butter, melted
  • 300g packet McVitie�s Dark Chocolate Digestive bistuits
  • 500g cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 3 eggs
  • 100g (1/3 cup) chocolate hazelnut spread
  • 600ml thickened cream, whipped, to serve
  • Chocolate sauce, to serve


  • Step 1
    Grease a 22cm springform pan. Break up Original biscuits into the bowl of a food processor and process until mixture resembles fine crumbs. Add the butter. Process until just combined. Press the mixture over the base and side of the prepared pan. Place in the fridge.
  • Step 2
    Place half the dark chocolate biscuits in the cleaned bowl of the food processor until coarse crumbs are formed. Cut the remaining biscuits into quarters.
  • Step 3
    Use an electric mixer to beat the cream cheese and sugar until smooth and combined. Add the eggs, 1 at a time, beating until well combined after each addition.
  • Step 4
    Preheat the oven to 150C/130C fan forced. Spoon one-third of the cream cheese mixture over the prepared base. Top with one-third of the quartered biscuits, chocolate-side down. Drizzle with one-third of the chocolate hazelnut spread. Sprinkle with a quarter of the coarse biscuit crumbs. Repeat the layers, 2 more times, without sprinkling the biscuit crumbs on the final layer. Place the pan on a baking tray. Bake for 50 minutes or until just set (cheesecake will still wobble slightly in the centre). Turn the oven off. Cool the cheesecake in the oven with the door slightly ajar, for 30 minutes. Cool at room temperature for 1 hour. Refrigerate for 4 hours or overnight.
  • Step 5
    Remove the cheesecake from the pan and place on a serving plate. Dollop with whipped cream, drizzle with chocolate sauce and top with the remaining biscuit crumbs.

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