Recently I’ve played around with baked cheesecakes after sampling some FAB ones in both Damson Diner and while on hols in America. My Snickers one wasn’t a bad effort but I still tend to fall back on the nice, easy, no bake ones…. call me lazy! They’re just so easy to make and can be whipped up in no time at all. If you look through the cheesecake section in my recipes you’ll see a lovely chocolate and raspberry one which I adore – but when you want the quickest and simplest one, you can’t beat a plain old vanilla cheesecake.
This is pretty much the childsplay of cheesecakes – but I promise you it tastes great! It’s quite sweet with the sugar included in the base but that also gives it a bit of extra crunch. I sometimes use all ginger nuts for the base and sometimes use half and half with digestives. Either way works so it’s just preference.
Anyway here we go with the easiest cheesecake you can make!
200g biscuits, I use a mix of digestives and ginger nuts
100g demerara sugar
100g butter, melted
600g full-fat cream cheese
200g icing sugar
1 teaspoon vanilla extract
250 ml double cream
1. First up, you need to get your biscuits bashed up and ground down. I don’t have a food processor so I do this with a rolling pin and some sandwich bags but if you have the food processor then go for it with that!
Now, in your mixing bowl, mix together the biscuit crumbs and Demerara sugar.
2. Melt your butter either in the microwave or in a pan and add it to the biscuit mix. Mix until it’s well combined and not all lumpy.
3. Put the biscuit mixture into a 20cm spring-form cake tin. Use the back of a spoon to press the biscuit crumbs down firmly.
Now put it into the fridge and leave to set while you make the topping.
4. In your mixing bowl, using a whisk, fork or wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed. I use the cream cheese in the below pic from Aldi – you don’t need Philadelphia as this does just as good a job. Just be sure to drain off any excess liquid from the pack of cream cheese.
5. Fold in the double cream, mixing well. I would always use a whisk for this part to make sure you get the mixture stiff enough; otherwise you can have a pretty runny cheesecake. Beat until the mixture starts to stiffen quote a bit.
6. Spoon the cream mixture over the biscuit base. Smooth the top of the cheesecake with the straight edge of a knife or a spoon.
Throw the cheesecake back into the fridge for about 2 hours and by then it should be fully set.
Now you can remove from the cake tin and cut into big fat slices and eat!
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