Another day, another cake bake! Although this recipe to be fair requires no baking at all! It’s a simple, yet scrummy, vanilla cheesecake which I guarantee will impress with little effort required.
- 250g of digestive biscuits
- 100g of unsalted butter
- 600g of cream cheese
- 284ml (this is normally just one pot) of double cream
- 1 vanilla pod
- 100g of icing sugar
- you will also need 23 cm loose bottom baking tin
Serves 12 (unless you want bigger slices for yourself)
Prep takes 20 mins, plus 1 hr chilling and then overnight chilling in the fridge before serving
- Butter your baking tin and set aside. Then put the digestive biscuits into a freezer/food bag (I also then cover this with a dish towel to prevent a crumb explosion in the kitchen) and bash with a rolling pin until you have crumbs. Place the crumbs into a mixing bowl and set aside.
- Now melt your butter in a small pan, once melted add to the bowl of biscuit crumbs and mix together until all the biscuit crumbs are coated. Then place into your baking tin and press down firmly until you have an even biscuit base. Then put into your fridge to chill for 1 hour.
- About 15 minute before your biscuit base is finished chilling, you can start making the cheesecake topping. Put all the cream cheese and icing sugar into your mixing bowl. Then get the vanilla pod and slice down the middle and extract the vanilla seed using your knife and add to the cheese and icing sugar. Now using an electric mixer beat until it becomes a smooth mixture. Then add the full tub of double cream and then continue beating until its all mixed together.
- After the hour of chilling is up remove your biscuit base from the fridge and then spoon the cheesecake topping evenly on over the base and then bung it straight back into the fridge to chill overnight. It might be tempting to tuck in before then but it makes such a difference and is well worth waiting for if you leave it overnight, I promise!
- Then the next day, remove the cheesecake from the fridge about 30mins before you wish to serve it as this makes it easier when removing from the cake tin. Carefully remove from the tin and place on a serving plate.
And now you can serve for breakfast, lunch or dinner (its up to you) simply cut yourself a slice and eat on its own, with cream and or with some strawberries or raspberries on the side. Served simply or pimped up this is a cheese cake that tastes awesome and impresses anyone you choose to share it with.