• Sarah Rainey

Storecupboard cheesecake

Ready for something seriously retro? Well, this delightful dish is all centred around my childhood fave: Angel Delight. Oohhhh yes. That pillowy, foamy, strawberry-flavoured stuff of school dinners and throwback desserts is back! And I've reincarnated it as a cheesecake!

Blended with smooth cream cheese, sitting atop a classic biscuity base, this cheesecake is a win-win: super-simple to whip up in seconds... and it'll put great big smiles on the faces of anyone lucky enough to tuck in.



Serves 6

Ingredients:

300g chocolate digestives

1 packet Angel Delight (47g)

180g cream cheese

Method:

Put the digestives in a microwave-proof bowl and heat for 20 seconds so the chocolate starts to melt. This will help bind them for the base.

Crush the biscuits – I do this by putting them into a ziplock bag and bashing them with a rolling pin – and press them down into a medium pie dish (approx 25cm diameter). Hold back a handful to sprinkle on top and put the base in the fridge to set.

Make up the Angel Delight according to the packet instructions. Stir in the cream cheese and whisk well to get rid of any lumps.

Spoon this on top of the biscuit base, topped with the remaining crumbs. Put in the fridge until you’re ready to serve. It’ll keep for 3-4 days.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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