- Rating:
- Serves: 6-8
- Prep Time: 20 minutes plus setting plus 1 hr chilling
- Effort: easy
INGREDIENTS
- 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
METHOD
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.
4. Fold in the double cream, mixing 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.
4. Fold in the double cream, mixing well.
I absolutely loved this recipe, then the website it was on discontinued and I was devastated 😩 I’m so glad that someone managed to repost it somewhere because it’s literally the best cheese cake recipe ever! You can substitute the vanilla for some fresh lemon juice too or I guess other ingredients, you’d have to experiment. But you won’t be sorry. Just remember to whip the double cream before you add it, lol, otherwise you end up with soup! ☺️
ReplyDeleteJust to add that we tried making this as a chocolate one. So left out the vanilla and icing sugar and added Nutella to taste. Have had the thumbs up from the girls, lol so it must be good 😌
DeleteGlad you enjoyed it
ReplyDelete