2. Cream the Base. In a large bowl, beat together the softened butter and cream cheese until smooth.. Gradually add in the sugar, beating until light and fluffy (about 3–4 minutes).. Add the ...

Beat cream cheese and butter together on medium-high speed until creamy in the bowl of a stand mixer. Gradually add powdered sugar, beating at a low speed until the mixture is smooth. Add the cooled ...

Method. Start by greasing a 20cm loose bottom tin. Next, place the 200g of digestive biscuits into a plastic bag and crush to fine crumbs with a rolling pin, then place the crumbs into a mixing bowl.

While the cake is baking, make the cream cheese glaze. Place the cream cheese and ½ cup (1 stick) butter in a mixer bowl and use a hand mixer to combine. Scrape down the sides of the bowl.

Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface.

Ingredients. 150ml milk. 100g sour cream (low-fat is fine) 280g plain flour. 35g cornflour. 1½ tsp bicarbonate of soda. ½ tsp salt. 180g unsalted butter (at room temperature) ...