This is a recipe that I have been working on for a very long time just to get a creamy, light cheese filling and a perfect biscuit base. It is certainly the best cheesecake I have ever eaten - if I say so myself!
The recipe is very simple but extremely delicious. The best part about this recipe is that it is very customisable. For example, you could choose to use a different biscuit for your base or you could slightly edit the recipe to get your desired sweetness.
Customisation
Like I previously said, this recipe can be customised very easily. Some people prefer their cheesecake to be slightly sweeter, if so maybe add about 30 grams extra icing sugar. If you don't like it so sweet, maybe try not adding as much icing sugar. Although you should stick to the recipe exactly for most recipes, this is more of a personal preference and so it is important you can make it your own.
As for the base, this can be customised in a few ways. There are a number of biscuits that are ideal for a perfect cheesecake base. It is important to get one that it is quite crunchy and so it holds easily. The best biscuits to use are:
· Ginger Nuts (my personal favourite)
· Digestive Biscuits (the classic biscuit base)
· Hobnob (oaty and delicious)
No-Bake Creamy Vanilla Cheesecake
Ingredients:
Biscuit Base
· 250g Biscuits (see above)
· 75g Butter
Cheesecake Filling
· 150ml Double Cream
· 450g Full Fat Cream Cheese
· 75g Icing Sugar
· 75g Granulated Sugar
· 1tsp Vanilla Extract
Instructions:
Biscuit Base
1. Melt the butter in a pan.
2. With a food processor or by just using a rolling pin, crush the biscuits until it reaches a sandy consistency.
3. Add the biscuit crumbs to the butter and mix. Press the mixture into a 7 or 8-inch tin.
Cheesecake Filling
4. Whisk the double cream very quickly for 5 minutes with an electric whisk or 10 minutes by hand.
5. Whip the cream cheese and sugar for 3-5 minutes.
6. Slowly add the icing sugar and mix in well so it becomes light and fluffy. Then add in the vanilla extract.
7. Fold in the double cream to the cream cheese mixture.
8. Spread the filling into the tin.
9. Leave to chill for 4 hours in the fridge.
Comments