Another recipe from Essentials magazine. This time from their christmas supplement but why wait till then!! I changed the recipe slightly by using raspberries and strawberries on the top and swapping the cointreau for Raspberry liqueur which I already had in the cupboard!.

150g Digestives crushed

Half a tsp Grond cinnamon

75g Butter melted

300g full fat cream cheese

50g icing sugar

Half a tsp Lemon Juice

250ml Double cream whipped

Mixed Berries to decorate

For the topping

150g from a jar of cranberry sauce

2 Tbsp cointreau

Zest of 1 orange

1 Tbsp sugar

1) Mix the biscuits with the cinnamon and butter. put into a lined 20cm cake tin ( It helps if the ottom lifts out when it comes to taking it out!! ) and chill until firm. Boil the topping ingredients until syrupy then push through a fine sieve and leave to cool.


Boiling the ingredients for the topping


2) Mix the cream cheese with the icing sugar and lemon and fold in the cream. Spoon into the cake tin. Randomly spoon on the topping and use a knife to swirl through the cream cheese. Chill for at least 4 hours. Top with berries of your choice.