This cheesecake is a very simple recipe that I learnt from cooking lessons years ago. It tasted so nice that I have remembered it over the years. You would be surprised how simple but great this recipe is!
100g raspberries, strawberries, or blueberries (optional)
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
In a large bowl or resealable plastic bag, crush the digestive biscuits with a rolling pin until there are no large pieces.
In a saucepan, melt the butter on a low heat, stirring constantly. If the butter is melted on a high heat and is not stirred, it will separate.
Once the butter has melted, remove from the heat and add the biscuits. Stir until well combined. Put this mixture into a 18-20cm round cake tin and press down firmly, then keep in the fridge while you make the cream mixture.
To make the cream mixture, in a large mixing bowl, combine the cream cheese, extra thick double cream, sugar and vanilla extract. Stir well. If you have chosen to add fruit, add it to the mixture and give it another stir, reserving some fruit to garnish.
Remove the biscuit base from the fridge and spoon the cream mixture onto it and then spread it around until it's even. Decorate with additional fruit, if using.
Chill for 2 hours then serve on its own or with cream. Enjoy!
You can use regular double cream instead of extra thick. If so, first whisk the cream with a hand or electric whisk until thick, then add to the cream cheese mixture.