Jammy Dodger Cheesecake

Ain't no way we're dodgin' this!

30 minutes prep

3 - 4 hours cook

Serves 8-10

Chris Cahill

Ingredients

600gJammy Dodgers

200gMelted Butter

1 JarRaspberry Jam (Seedless)

750gCream Cheese

300mlDouble Cream

100gIcing Sugar

1 TspVanilla Extract

This one lasted about 30 seconds in the office, and you can see why. Is there anyone who doesn’t love a Jammy Dodger? Here, the biscuits are crushed into a crumb and layered with raspberry jam and a light and a creamy cheesecake filling. Because snacking on a pack of Jammy Dodgers wasn’t enough for Chris, he had to level them up even further.

Method

In a food processor blend 600g of jam dodger biscuits then combine with 200g of melted butter.

In a lined and greased tin, add half your biscuit mixture and press down to form your base.

In a bowl at cream cheese, double cream icing sugar and vanilla extract. Using an electric mixer whip the cream until soft peaks have formed.

Piping a layer of cream on top of the biscuit base and a ring around the edge to create a dam, add in 3/4 of your jar of raspberry jam then cover with the rest of your cream. Place in the fridge to firm.

Once firm, sprinkle the rest of your biscuit on top and softly smooth to create your top layer.

In the centre cut out a heart shaped and carefully removed the biscuit pieces then spoon in the remaining raspberry jam to create the iconic jammy dodger look.

Place back in the fridge to fully set then enjoy.