Vanilla Cheesecake

A basic no cook cheesecake that can be ready in around 90 minutes including chilling time.

 

Biscuit base:

200grm digestive biscuits

100grm butter (generally unsalted is specified but I only had salted and it’s fine)

 

Cream cheese top:

 

400grm cream cheese. Mascarpone is ideal or Philadelphia cheese but I used a supermarket own brand philly style

200ml double cream

1 tsp Vanilla essence

2 tsp Lemon juice

100grm icing sugar (I ground granulated sugar to powder in the food processor as I never have icing sugar in the house) you might prefer a bit less sugar if you prefer it not so sweet

 

Fresh soft fruit of your choice (tinned fruit would also work here)

Method:

 

Whizz the biscuits in the food processer until fine crumbs. Melt the butter and mix into the crumbs until combined. Press mixture into a loose bottom cake tin or a spring-form case. Chill for around 40 minutes in the fridge.

 

Put the cream cheese, lemon juice, sugar and vanilla into a bowl and mix thoroughly together. In a separate bowl whip the cream until soft peaks form. Combine the cream cheese and the cream together, test sweetness and add a little more sugar and vanilla if required. I put a few fresh raspberries around the edge of the tin before spooning the cheese mixture on top of the base. Spread evenly until base is covered. Return to fridge to chill for a further 40 to 50 minutes. Decorate with fresh fruit and serve.

 

Easy recipe that is suitable for young cooks to try too.

 

Enjoy.