BBC Good Food - 04.2020

easy family

APRIL 2020 bbcgoodfood.com 67

Funfetti cheesecake

SERVES 14 16 PREP15 mins plus
at least 5 hrs 30 mins chilling
NO COOK EASYV

75g butter, melted, plus extra
for the tin
200g digestive biscuits
600g full-fat soft cheese
75g icing sugar
300ml double cream
1 tbsp vanilla extract
6 tbsp sprinkles

1 Butter and line a 20cm loose-
bottomed cake tin. Put the biscuits

in a food bag and bash to crumbs

with a rolling pin, or blitz in a food

processor. Transfer to a bowl, pour

over the butter and mix to combine.

Tip into the prepared tin and press

down firmly into an even layer. Chill

in the fridge for 30 mins, or until set.

2 Beat the soft cheese and icing

sugar together with an electric

whisk until smooth. Tip in the

cream and vanilla, then continue

to beat until everything is fully

combined. Stir in 4 tbsp of the

sprinkles and spoon the mixture

over the biscuit base. Tap the tin

on a work surface to make sure

there are no air bubbles, then

smooth the surface with a spatula

or the back of a spoon. Chill for at

least 5 hrs or overnight.

3 Bring the cheesecake out of the

fridge to come to room temperature

30 mins before serving. Sit the tin

on top of a can, then pull the sides

of the tin down. Carefully slide the

cheesecake onto a serving plate,

then remove the baking parchment

and the base of the tin. Decorate

with the remaining sprinkles.

PER SERVING(16) 317 kcals•fat 26g•saturates 16g•

carbs 16g•sugars 10g• ibre 1g• protein 3g• salt 0.5g