Try this classic cheesecake for a gloriously indulgent treat, simple but delicious . . . By Paul A Young
Prep Time:20 minutes plus setting plus 1 hr chilling
100 g digestive biscuits, or cookies, crushed into fine crumbs
50 g demerara sugar
50 g butter, melted
500 g full-fat cream cheese
100 g icing sugar
1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
200 ml double cream, lightly whipped
1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.
2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed.