“Who Spreads Butter on a Digestive!?”
One day when I was in the sixth form center of my school I was feeling peckish but nothing remaining in the tuck shop appealed to me. This was when a friend of mine suggested I buy a pack of digestives and spread butter on it. This was not a combination I had previously heard of but apparently this was a thing as my group of friends was split with many having had this before. Even the lady serving me at the shop was familiar with this and did not seem surprised when I told her of my intentions. Unfortunately I will not be having this again but blitzing biscuits and rebinding with melted butter to make a cheesecake base is most certainly something to be repeated.
The inspiration for this recipe came from my girlfriend and I passing the frozen section of the supermarket and spotting some frozen berries. Having seen the prices of fresh berries, (especially strawberries on valentines) I was now hoping to find a use for their frozen counterparts.
There’s something satisfying seeing the berry’s slowly disintegrate and become this lovely jam like texture. Also the flavour of it is dictated by the ratio of each berry so personal preference can impact.
You know what’s also satisfying? Crushing biscuits with a rolling pin! Unfortunately without wanting to disturb the neighbouring flats, I ended up going for a gentler rolling approach.
After adding the melted butter to the crushed digestives I found a glass that fit snugly into the cupcake cases that allowed for a much more consistent (and easier) way to push the biscuit base down.
After adding the cream cheese filling, the fun begins. Adding a couple of drops of the berry sauce allows you to gently incorporate it on to the top of the cheesecakes, creating lovely patterns. Be creative and enjoy this stage.
Unfortunately after they’re baked they’ll need to be placed in the fridge to set but the wait will be worth it as you’ll be rewarded with cute mini cheesecakes that’ll be sure to impress.
With the leftover ingredients you can bring them together to make for a fairly sophisticated looking dish…
…or forget the garnish and just eat it. Both work. Can Confirm.
- 150g digestive biscuits -£0.25
- 80g butter- melted -£0.35
- 30g golden caster sugar -£0.06
- *200g frozen berries -£0.80
- *50ml water
- *200g caster sugar -£0.32
- 560g cream cheese -£4.80
- 2 large eggs– beaten -£0.42
- 1 lemon- zest/juice -£0.35
Total Cost for 12 mini cheesecakes ~ £7.35 (£0.61 each)
*You do not need a lot of the berry sauce to create the cupcakes so if you do not want any extra to serve with, you can halve the berries (100g), water (25ml) and caster sugar (25g) for this stage.
- Preheat the oven to 160C Fan. Line a cupcake tray with 12 cases.
- Blitz the digestive biscuits and mix with the melted butter and golden caster sugar. Split between the bases of the cupcake cases and bake for 10mins. Set aside to cool.
- Place the berries, water and 50g caster sugar into a saucepan and cook on a low heat, stirring occasionally until the berries break up and the sauce thickens. Pass through a sieve and set aside to cool.
- Beat the cream cheese, remaining caster sugar and lemon zest until smooth. Add the eggs one at a time. Beat in the lemon juice until combined.
- Pour the mixture between the cooled bases.
- Add 2-3 drops of the berry sauce on to the top of the cheesecakes and marble patterns using a thin utensil. (I ended up using a chopstick)
- Place into the oven for 20-25 minutes. There should still be a slight wobble in center.
- Place the cheesecakes into the fridge to chill for at least 2 hours or until set.
- Serve with the remaining berry sauce. (optional)