It’s Boxing Day and you’re full bursting to the rim with Christmas pud, mince pies, Yule log and all that traditional seasonal goodies, with this in mind – and the fact that the Frame Shop is now stocking Pip & Nut’s new Honey Cinnamon Cashew Butter #Yummo -we bring you the perfect untraditional (yet still festive and totes delish) dessert.
Preheat the oven to 160C
In a bowl or blender, finely crush the digestives and mix together with the melted butter and pinch of salt. Transfer this mixture into a 30cm round spring form cake tin and pack down evenly over the base. Place in the fridge for 20 minutes or so to set.
Pour the mixture into the cake tin and spread evenly.
Wrap the tin with foil and then place in the middle of a large roasting tray. Pour hot water around the tin until it reaches halfway up the sides of the cake tin, and then place in the oven to cook for 30 minutes.
Chill the cheesecake in the fridge before serving.
If you are new to the amazing Pip & Nut Butter’s you need to know that they are super tasty on toast for breakfast, super healthy spread on an apple for a snack and they contain absolutely no palm oil and no refined sugar… just a lot of natural nuttiness. And cinnamon can lower blood sugar too, but more on that tomorrow!
Get the Pip & Nut Cashew butter here.