Violet Crumble Cheese Cake

Hi Guys,

I was just flicking through an old notebook and stumbled across my Violet Crumble Cheesecake. I will have to make it again to be able to take the pictures of it. I will do it for you guys, I will take one for the team 🙂

So here are the ingredients and the method and I then some of my tips at the end. Be warned this cheesecake is super addictive! Just try to stop at one piece 🙂

INGREDIENTS:

BASE:

250g Chocolate Biscuits

125g Butter

FILLING:

2 x 250g packs of Cream Cheese.

100g Caster Sugar

125g Sour Cream

2 teaspoons Gelatine

1 tablespoon Hot Water

2 x Violet Crumble

METHOD:

1. Place Violet Crumbles into TM bowl and crush for 10 seconds speed 6. Remove from bowl and set aside.
2. Place Biscuits into TM bowl and crush for 10 seconds speed 6. Remove from bowl and set aside.
3. Place butter into TM bowl and melt for 2 minutes speed 4 at 70 degrees.
4. Add crushed biscuit to TM bowl and mix 2o seconds speed 5.
5. Tip biscuit mix into a greased spring form tin or slice tin. Press down firmly and evenly to create the base of the cheesecake.
6. Refrigerate base for at least 30 minutes before adding cheese mix.
7. Clean the TM bowl and dry, add cream cheese, sour cream and sugar mix for 10 seconds speed 6.
8. Insert butterfly into TM bowl and whip for 1 minute on speed 4.
9. Dissolve gelatine in the hot water and slowly add through hole in lid whilst on speed 4 – take up to 30 seconds.
10. Once Gelatine has been mixed through add about 3/4 of the Crushed Violet Crumble. Leave some to decorate the top.
11. Add Cheese mix into pan, smooth top and sprinkle remaining crushed Violet Crumble mix to the top.
12. Refrigerate until set

TIPS:

• I always use a packet of tiny teddy biscuits when I am making this. The pack is the perfect size and you can use the honey flavour if you want something less chocolate.
• If you make in a slice tin cut into bite size squares and arrange on a platter for a great finger food desert.
• You can substitute the Violet Crumble for anything that you like. I would stay away from the Crunchy as the honeycomb tends to melt. Go retro and let’s revive the peppermint crisp 🙂

As always love to hear if you make it and what how you make it your own!