Vanilla Cheesecake
This no-bake vanilla cheesecake has a buttery biscuit base, a vanilla cheesecake filling, and is topped with double cream and fresh fruit.
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 300 g Digestive Biscuits
- 150 g Unsalted Butter
For the Cheesecake Filling
- 800 g Soft Cheese
- 300 ml Double Cream
- 2 tbsp Vanilla Extract
For the Decoration
- 300 ml Double Cream
- Fresh Fruit (optional)
Instructions
To Make the Biscuit Base
- Add your biscuits to a food processor and blitz until they are fine crumbs.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level. Leave it to one side.
To Make the Cheesecake Filling
- In a bowl, whisk the soft cheese until it is nice and thick.
- While whisking, slowly pour the double cream into the soft cheese. Continue to whisk until the mixture is thick and holds stiff peaks.
- Mix through the Vanilla Extract.
- Pour the cheesecake mixture on top of the biscuit base and smooth.
- Put the cheesecake into the fridge overnight or for a minimum of 4 hours.
To Decorate
- Once the cheesecake has set, remove it from the tin and place it onto your serving plate.
- In a bowl, whisk the double cream until thick and it forms soft peaks.
- Pipe the cream onto the top of the cheesecake and decorate with fresh fruit.
Notes
- This Vanilla Cheesecake will last in the fridge for up to 3 days.
- I decorated with fresh fruit, but you can decorate however you fancy.
- I use this 8" springform tin.