- 125g Billingtons Gingerbread
- 75g Butter
- 300g Full fat cream cheese
- 60g Icing sugar
- 1 tsp Vanilla extracts
- 250g Double cream
- 1 tsp orange juice
- 4 Clementines
1.) Place the Billington’s Gingerbread into a food processor and blitz until they have turned to crumbs. Or simply place the biscuits into a food bag and bash with a rolling pin until all biscuits are crumbs.
2.) Pop the crumbs into a bowl. Gently heat the butter in a pan to melt or microwave the butter to melt it. Pour butter into the bowl slowly and keep mixing crumbs until all butter is mixed in.
3.) Line a 20 inch round loose bottom baking tin with greaseproof paper and spoon the crumbs over the bottom of the tin. Press down with the back of a spoon to even the bottom.
4.) In a bowl place the cream cheese, icing sugar, vanilla essence and orange juice and beat together.
5.) In another bowl, lightly whip the double cream until thicker but not too thick.
6.) Fold in the double cream into the cheese mixture.
7.) Spoon the cream mixture onto the biscuit base and smooth the top of the cheesecake straight.
8.) Pop into the top of the fridge to set for about 4 hours. Enjoy
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