TRU Recipe

A luxurious creamy cheesecake topping with a crunchy wheat and gluten free base, perfect garnished with raspberries or a few Mini O’s. This cheesecake is very simple to make and is perfect for dinner parties.

Serves 8	25 minutes	3 hours

Ingredients
200g Trufree Luxury Chocolate Biscuits
75g butter
300g soft cream cheese
250ml Double cream
2.5mlsp vanilla extract
100g icing sugar
175g Continental white eating chocolate
6 Trufree Mini O’s quartered
Cherries or raspberries for decoration

Method
Line a 20cm spring form tin with greaseproof or baking paper

To make the base: Melt the butter in a pan. Whiz the luxury Chocolate biscuits in a food processor to finely crush or place in a study bag and crush with a rolling pin, add to the butter and mix together. Tip into the 20cm deep spring form cake tin. Press down and level with the back of a spoon. Chill for 20 minutes.

Meanwhile make the topping: Melt the chocolate in a bowl over a pan of hot water (not boiling).Cool slightly.

n a large bowl whisk together with an electric whisk on a low setting the cream cheese, cream, vanilla extract and sugar , gradually pour in the melted white chocolate then fold in the broken Mini O’s.

Pour the mixture into the biscuit base and refrigerate for about 3 hours or until set.

Decorate with a raspberries, cherries or a few Mini O's.


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