Brandy Snap Cheesecake
Cherie Metcalfe
Dessert
Treat your taste buds to a harmonious blend of creamy cheesecake and a sassy Brandy Snap crunch. This indulgent dessert is the perfect blend of creamy sweetness with a spirited snap.
Ingredients
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- 1 packet Oh Snap
- 2 packets Gingernuts
- 100g melted butter
- 2 cups cream
- 2 cups cream cheese
- ½ tin of condensed milk
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- 100gm butter
- 1 cup brown sugar
- ½ cup cream
- 1 shot brandy
Directions
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- Line an 8-inch cake tin with baking paper.
- Combine 2 crushed packets of Gingernut biscuits with melted butter. Press firmly into the tin and refrigerate.
- Dissolve Oh Snap packet in 1 cup hot water. If the sugar in the mixture doesn’t disolve in the hot water after 5 minutes, microwave it for 10 seconds at a time until it does.
- Whip cream to stiff peaks, then set it aside.
- Whisk cream cheese till smooth and then add condensed Milk.
- Slowly add dissolved Oh Snap mix to the cream cheese and condensed milk while whisking. Gently fold in whipped cream.
- Pour onto base and chill for 4 hours or overnight.
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- Melt butter over a medium heat, add the brown sugar and whisk gently till sugar is melted.
- Add in a shot of brandy and whisk.
- Add cream and simmer for one to two minutes whilst stirring.
- Once silky and smooth, pour sauce into jars and leave to cool.
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Serve cheesecake alongside the Brandy Caramel sauce for the ultimate treat.
