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(c) Julia Briggs- English Tea Store

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(c) Julia Briggs – English Tea Store

  • Oven 175 C, 155 C Fan, 330 F or gas mark 4
  • Two packets of Oreo biscuits
  • 2 oz butter
  • One 400 g or 12 oz cream cheese
  • 8 oz sour cream
  • The zest of one lemon
  • 2-1/2 level tablespoons of custard powder
  • 1 teaspoon vanilla essence
  • 2 oz caster sugar
  • 4 oz dark chocolate (or milk if you prefer)
  • 4 oz double cream
  • 3 oz white chocolate

 

Make the base by combining all but three of the crushed biscuits with the softened butter and press 2/3 of this mixture  into a 8″ spring form tin and leave to cool.

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(c) Julia Briggs – English Tea Store

Meanwhile mix together the cream cheese, sour cream, lemon zest, custard powder, vanilla essence and sugar.  Then spread half over the base, sprinkle the remaining 1/3 biscuit base on and top with the other half of the mixture.  At this point it can get a bit messy!

Smooth the top and bake for about one hour until firm to the touch.  Cool on a wire rack for at least two hours before decorating the top.

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(c) Julia Briggs – English Tea Store

 

For the topping melt the dark chocolate and mix with 3 oz cream, melt the white chocolate in a separate container and mix with the remaining one oz of  cream.  Spread the dark chocolate over the entire cake top and drizzle on the white chocolate.  Use a fork to create a pattern on top and, presuming you still have the 3 biscuits you did not use in the base then use these to decorate the sides.  Mine had mysteriously disappeared when it came to this part!!