This recipe is best with
- For the base
- 100g butter, melted
- 165g digestive biscuit crumbs
- Detach the base of a spring-form pan. Invert the base. (This will prevent the biscuit base from sticking in the groove, making it easier to transfer the cheesecake.) Place a sheet of non-stick baking paper over the base. Return the base to the pan and secure.
- Mix biscuit crumbs with the melted butter. Press the mixture into the side before you do the base to ensure the mixture does not build up too much in the corners.
- Spread mixture on the base of cake pan. Use a straight sided glass to spread and press the biscuit mixture over the base. Use the back of the spoon to smooth out any ridges around the rim of the pan. Place in the refrigerator for 25-30 minutes, allowing the biscuit to become firm before filling with the cheesecake mixture.