Digestive biscuits 300g, crushed into a fine crumb
Caster sugar 3 tbsp
Butter 115g, melted
For the filling
Advocaat 60ml
Grated nutmeg 4 pinches
Orange zest 15g
Gelatin 3 leaves
Cream cheese 400g
Cornish clotted cream 450g
Caster sugar 200g
Preheat oven to 170°c / gas 3.
For the biscuit base: combine the biscuits, sugar and butter in a medium sized bowl.
Evenly press the biscuit mixture into the bottom of a 23cm springform tin and then bake for 10 minutes. Allow to cool.
For the filling: heat the Advocaat, nutmeg and orange zest in a pan over a medium heat. Once warm, slowly stir in the gelatin.
Place the cream cheese, sugar and clotted cream in a bowl and pour over the Advocaat mixture and blend until combined.
Pour the cream cheese mixture over the biscuit base. Place in the fridge for at least 4 hours until set.
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