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Preheat oven to 320F
Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.
Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
Add all the filling ingredients to a blender and blend until completely smooth.
Remove base from the fridge and pour the filling in carefully.
Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.
Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.