- 125 g milk coffee biscuits
- 90 g Butter
- 250 g cream cheese, room temperature
- 395 g can condensed milk
- 75 g lemon juice, (1/3 cup, about 2 lemons)
- 100 g Nestle Club Peppermint Cream
- 1 Peppermint Crisp Bar
8Recipe is created for
Crush the biscuits 10 seconds /speed 6. Add the butter, chopped into cubes. Process at 20 seconds /speed 6. Press into the base and about 2 cm up the sides of a 20cm greased springform pan. Use the MC to press it in. Bake at 180 degrees C for 5 mins. Allow to cool.
Blend cream cheese 10 seconds /speed 6. Use the spatula to loosen any cheese from sides and bottom of bowl and process again 10 seconds / speed 6. Add condensed milk and lemon juice and mix 20 seconds / speed 5. Mix with spatula and process again 20 seconds /speed 5. Add Peppermint Cream chocolate, broken into pieces. Mix 10 seconds /speed 4, mix with spatula, then mix at 5 seconds /speed 4. We like it with some chunky chocolate left in it. Mix longer if you want the pieces smaller.
Pour mixture into cooled base. Crush the Peppermint Crisp Bar with a mallett or rolling pin while still in its packet. Open packet and sprinkle over top of cheesecake. Refrigerate until set, about 2 hours minimum.
Describe the preparation steps of your recipe
Only use ripe lemons so that it sets.
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