There, I’ve said it! An easy cheesecake!
I’ve made many, many, many cheesecakes before. They are usually the baked ones as I find the chilling version too time consuming.
Now, I know after you read how long it takes to get this cheesecake right, it is taking the same amount of time as the baked version, but it is a LOT less fiddly. (no wrapping up tins in clingfilm and foil before placing in a baking tray of water to bake). It is literally a mix and chill method. “Woohoo!” I hear you all shout! The recipe is below.
First, crumble your digestive biscuits. I tend not to do it too fine, I like the crunch, but this is your choice completely.
You will then need to melt the butter in a pan and add the crumbs to the melted butter. Take it off the heat and mix the crumbs so that they are all coated with the butter.
Press the crumbs into a loose-bottom cake tin. Press the crumbs down so they are flat and smooth. Then chill this in the fridge for at least one hour.
Beat the cream cheese, icing sugar together, just for a few seconds, to get it smooth. Then add the vanilla paste and beaten double cream. Beat again for about 20-30 seconds (not long!).
Now spread this creamy mixture over the chilled crumbs. Smooth it out. Pop it back in the fridge again. Depending on how runny the mixture was when you finished mixing, the cheesecake can take anything from 1-2 hours to set, or even 8 hours (if it’s really runny). Probably best not to add too much cream, just enough to make the consistency ok, otherwise you will be waiting a while, and who wants that!
Once the cheesecake has set, you can add whatever topping you want. I added strawberries. But you can add, grated lemon, or chocolate, or nuts, or whatever you like.
This basic recipe is great for after dinner, or Sunday lunches, and is so easy to make. Try it and let me see your pictures.
Easy, no bake cheesecake:
250g digestive biscuits (you can have slightly more if you like a thick base)
100g butter (if you have added more biscuits, you may need a tiny bit more butter)
600g soft cheese (has to be full-fat)
100g icing sugar
284ml double cream (beaten)