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Cheesecake recipe
Cheesecake recipe from sophiaa |
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IngredientsFor the base:175g digestive biscuits 75g unsalted butter (plus extra for greasing) For the filling: 400g cream cheese 1-2 tsp vanilla essence 100g icing sugar 300ml double cream fresh fruit of your choice (eg kiwi, strawberry, blueberry, cherry, peach, pineapple) |
Handy HintI also chop fruit in small pieces and add to the mixture otherwise I find it too creamy and cheesy and not fruity enough. You can add chocolates and biscuits instead of fruit as well. |
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Method1. Lightly grease a 20cm/8" spring-form cake tin with butter.2. To make the base, place the biscuits into a food processor and blend to form fine crumbs. Melt the butter in a medium saucepan, add the biscuit crumbs and stir to combine. Transfer the mixture into the cake tin and press over the tin base, to spread evenly. Place in the freezer for 5 minutes to set. 3. Beat the cream cheese in a large bowl. Add vanilla. Sift in the icing sugar. In a separate bowl, whisk the cream until it forms soft peaks, then fold it into the cream cheese mixture to combine. 4. Spread the mixture on top of the biscuit base and use a palette knife, or the back of a spoon, to level it out. Chill in the freezer for a minimum 5 minutes. If you don’t wish to eat the cheesecake immediately you can allow the cream mixture to set in the fridge for half an hour rather than using the freezer. I usually make it a day before I need it to save time, and also it sets nicely that way. Digestive biscuits are best for the base... and use vegetable butter because it keeps the base soft. You can also try it with half the amount mentioned for the filling. Keep base the same and use 200g cream cheese and 50g icing sugar etc. Makes a thin layer and then you can top it with fruit or chocolate biscuits etc. | |||||||||||||||||||
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