Fox's Golden Crunch Creams, 230g

Product Information

As this cheesecake contains fresh dairy products, it needs to be kept in the fridge to stop it from going off. For this cheesecake, you don't need to do any vigorous whipping so I wouldn't usually get the stand mixer out. The topping it just more melted white chocolate and crumbled custard creams. So easy! Will I need any special equipment for this cheesecake recipe? The oat biscuits need to be a similar size, so try and roll the same amount of dough each time. I wouldn't go as far as telling you to weigh the dough, they just need to be roughly similar sizes so they sandwich together evenly.

I’m all for a good biscuit (although I don’t dunk), crunchy or not, but let’s not make sweeping generalisations. It’s as if someone said that all steaks must be made with fillet beef. Crunchy is goodFirst, make sure to get a fine even crumb when breaking up your biscuits. If there are any big lumps left, this will create weak points in the base. It's also key when making the base to warm the broken biscuits in the microwave, and use hot water to mix the pieces together. This melts the cream filling and moistens the biscuit crumb just enough to help hold everything together.

First, you'll need to find some gluten-free custard creams or a similar type of cream-filled biscuit. It need to be a cream-filled type of biscuit as this is what helps hold the base together in the absence of added butter and sugar. Many supermarket 'free from' ranges have a gluten-free custard cream biscuit and you can also get them online. Most popular with customers in United States of America (USA), Italy, France, Germany, Spain, Canada, Netherlands, Portugal and Greece, but you can buy Foxs Ginger Crunch Creams for delivery worldwide.

After the biscuits have cooled down, store in a freezer-safe container and freeze for up to 3 months. You can also freeze the buttercream separately. When you’re ready, take the buttercream and biscuits out of the freezer. When defrosted assemble and enjoy! My Top Tips The photo has been widely shared online with a caption, meant to be humorous, suggesting parents show it to their children if they ask what the tooth fairy looks like. (Warning: This is likely to cause nightmares.) Make sure to freeze as soon as possible so you can keep it as its best. Depending on how much you're freezing, you can either keep it as a whole piece or cut it into slices. Giving the cheesecake at least 2 hours, longer if you can bear to wait, is important to ensure it has time to completely firm up. Why did my base turn out dry and crumbly?

Four: Scoop heaped teaspoons of dough and roll them in your hands to form balls. Place on lined baking trays and flatten slightly with the palm of your hand. Bake in the oven for 15 minutes. All three of the ingredients in this cheesecake recipe contain cow's milk, so this cheesecake is not suitable for a vegan diet.

Yes, this white chocolate cheesecake is vegetarian if the ingredients are followed as per the recipe. Foxs Ginger Crunch Creams comprise two crunchy, circular ginger biscuits, cemented together by a layer of refreshing cream. You need to give the cheesecake plenty of time to set in the fridge before attempting to get it out. It needs a minimum of 2 hours, but longer is better to ensure a firm cheesecake. Run a knife around the edge before removing from the tin - this helps release it. Using custard creams for the base means there's no need to melt any butter to hold the biscuits together. And to create the perfect filling, all you need to do is mix melted white chocolate with cream cheese. Try to make the bases as equal as possible either by weighing out each one or use a tablespoon so you know how much is in each ramekin. Once the bases have set and the filling is ready to go in, divide in the same way, equally into the ramekins. You might have a bit of filling leftover so you could just set this without a biscuit base or treat it as a chef's perk!.

White chocolate goes really well with fresh berries so you could serve with a handful. A dollop of fruit compote would be lovely too. Can I make this recipe without custard creams? I am a big fan of crunchy biscuits and because they are not so readily available where I live BCS have saved the day. With only 3 ingredients to play around with you can change the flavours of this cheesecake by making simple switches. Plus, as I was happy to discover, some seriously talented bakers share my view that you must sample raw cake batter: if it’s tasty raw, it will bake well.

As featured in

Make Romany biscuits by adding 30g of cocoa powder to the Gypsy cream biscuit mixture. You can also add cocoa powder to the buttercream or use melted chocolate.