Biscuits: 250 g, crushed to crumbs
Unsalted butter: 20 g, melted
Butter
3 tbsp
Gelatin: 11 g, powdered
Cream cheese: 300 g
Custard: 150 ml
Dulce De Leche: 200 g
Fudge
Milk chocolate: 30% cocoa solids, coarse grated
An esay no bake cheesecake recipe for a toffee dessert: learn how to prepare this step-by-step recipe prepared with dulce the leche.
Grease a loose-based 20cm cake tin.
Mix together the crumbs and butter and press into the base of the tin.
Chill.
Sprinkle the gelatine on the water in a cup and stand in hot water until dissolved.
Whisk together the cream cheese, custard and dulce de leche until blended.
Stir the gelatine into the cheese mixture and pour into the tin.
Cover with cling film and chill for 4 hours until set.
Decorate with fudge and grated chocolate.
