CHEESECAKE RECIPE

The quickest and easiest cheesecake I have ever made. I prefer to leave mine plain or you can add your own flavouring, such as lemon, lime or even orange to your own taste.

Ingredients

• 250 g digestive biscuits
• 100 g butter melted

Filling

• 600 g cream cheese
• 280 mls double cream
• 150 g icing sugar
• 2 tsp vanilla essence

Equipment

• 1 23cm non-stick springform pan
• 1 baking paper
• 1 wooden spoon
• 1 electric mixer

Method

• STEP 1Butter and line a 23 cm loose-bottomed tin with baking paper.
• STEP 2Crush biscuits and mix with melted butter.
• STEP 3Tip them into the prepared tin and press firmly down into the base to create an even layer.
• STEP 4Chill in the fridge for about 20 minutes to set firmly.
• STEP 5Filling: Place cheese, icing sugar and vanilla in a bowl and beat with an electric mixer until smooth.
• STEP 6Tip in the cream and continue beating until the mixture is completely combined.
• STEP 7Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
• STEP 8Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in fridge for 1-2 hours.

Notes

Bring the cheesecake to room temperature, about 30 minutes before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.