Peppermint Cheesecake

INGREDIENTS

200g digestive biscuits, crushed
100g CLOVER BUTTER, melted
Filling
10ml gelatine
50ml water
385g can of CLOVER CONDENSED MILK
250g thick cream cheese
125ml lemon juice
A few drops of green food colouring
250ml CLOVER CREAM, whipped
2x peppermint crisp chocolates, crushed

METHOD

Combine the crushed biscuits and melted butter and mix well. Press into a pie dish and refrigerate while you prepare the filling.
Filling:
Sprinkle the gelatine over the water and leave it to be absorbed. Dissolve in the microwave on full powder for 10 seconds. Mix the condensed milk, cream cheese and lemon juice until smooth. Add a few drops of green food colouring. While beating add in the gelatine and mix until well incorporated. Fold in the whipped cream and most of the peppermint crisp, reserving a bit for decoration.
Pour this into the crumb crust and refrigerate until set. Decorate with the extra peppermint crisp.

INFO & TIPS

Recipe courtesy of Angela Day (clover)

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