Deans Crunchy Scottish Cheddar Bites - 90g Gift Box of Savory Snacks. Pairing With Wine Or as Cocktail Party Hors d'oeuvres & appetisers. Original Extra Mature Cheese Biscuits

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When you’re ready to serve the cheesecake, lift it out of the tin using the pieces of baking paper. Place on a plate and carefully peel off the paper. Decorate the cheesecake with butterscotch shortbread, caramel sauce and the tablet pieces. Press the crushed shortbread into the base of the lined tin. Press down firmly and evenly, then place in the fridge to firm up.

Place the shortbread in a food processor and pulse until you have fine crumbs. Melt the butter in a small pan, then pour into the processor with the shortbread and pulse until the mixture resembles damp sand.

Using an electric mixer, lightly beat the cream cheese until softened, then stir in the icing sugar and vanilla extract. Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. In a separate bowl, whip the double cream to soft peaks. Fold the cream into the cream cheese mixture, then fold in the finely chopped tablet. Line a 900g loaf tin with two large pieces of baking paper (overlapping each other) making sure the paper is higher than the top of the tin so you can lift the cheesecake out later.

Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges. Bake the cheesecake in the oven for approx 1hr 15-30minutes. It should still be slightly wobbly on the top and thats ok. Leave to cool completely on the counter and pop in the fridge to complete the cooling. Mix all the ingredients together — using bowl and spoon, electric mixer or food processor as wished — until a golden dough begins to form a clump. Pour the cheesecake mixture in the tin over the base. Cover the whole tin with a layer of cling film and refrigerate for 5-6 or overnight.

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