About this recipe:This cheesecake is a little different from your average cheesecake. The base is made from crushed hob nobs and is filled with layers of cheesecake mix, fruit and crumbled hob nobs. Feel free to substitute in any fruit filling you prefer.
Makes: 1 23cm round cheesecake
250g hob nob biscuits, crushed
100g unsalted butter, melted
450g cream cheese
200g caster sugar
475ml double cream
600g tinned black cherry fruit filling
200g hob nob biscuits, crushed
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In a bowl, mix together 250g hob nob crumbs with melted butter until evenly mixed. Press into the base and 5cm up the sides of a 23cm round springform tin, chill for 15 minutes
In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Pour half of the cheese mixture over the hob nob base. Top with half the fruit filling and spread evenly. Sprinkle 200g hob nob crumbs on top and repeat cheese and fruit layers. Chill in refrigerator 4 hours or overnight before unmoulding and serving.