Scottish Tablet Cheesecake Recipe
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 300g Hobnobs (or another type of oaty biscuit) to give it that extra Scottish kick
- • 100g butter (7tbsp)
- • 400g full fat cream cheese (1 and 2/3cups)
- • 700ml double cream (2.5 cups double cream in the US)
- • 500g tablet (recipe on our site or use shop-bought)
Preparation Steps
Grease the springform tin with some butter then set it aside.
Crush the Hobnobs by either using a food processor or putting them in a plastic bag and beating with a rolling pin
Melt the butter and then add to the crushed biscuits to a bowl.
Mix together well then tip into the cake tin and spread evenly over the base. You should make sure it’s tightly packed in, so use the back of the dessert spoon to press it down firmly if you need to. Put in the fridge to set while you continue.
Put the cream cheese in a bowl and use a wooden spoon or fork to beat it a bit until it’s smooth.
Grate half of the tablet or use a food processor to turn it into crumbs (not too fine!). Break the other half into larger pieces about the size of a pea.
Add the tablet (minus any you're saving for decoration - see notes) to the cream cheese and stir well to combine the mixture together.
In another bowl, use an electric whisk/beater to whip the double cream. It should be whipped to the point that it forms stiff peaks when you remove the beater.
Add the cream cheese to the whipped cream and fold the two together, taking care to not over mix it and take all of the air out of the cream.
Pour half into the cake tin and smooth down with a spatula or spoon, making sure there are no air holes and that the cheesecake mixture gets right into the edges of the base. Pour the other half in and do the same, smoothing the top flat.
Place the cake tin into the fridge for a minimum of 6 hours, but ideally for 24hrs.