About this recipe:This is such an easy cheesecake to make and always gets the WOW factor - it is now my signature dish. Everybody that likes cheesecake, will love this one. I have to make one for every social occasion that we go to, and it is eaten FAST!!!!
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Method Prep:30min › Ready in:30min
Line a 7-8" round loose bottom tin with greaseproof paper ( i always put the loose bit on top of the paper and then stretch the rest of the paper up the sides and fasten with a large elastic band around the rim). You'll need a deep one!
Melt the butter in a saucepan.
Stir in crushed biscuits.
Put into prepared tin and press evenly into base. Chill.
Mix philadelphia and caster sugar together in a basin.
In another basin, whisk the cream until thick (really thick!!).
Stir the fromage frais into the cream.
Pour the cream mixture into the philadelphia mixture and fold together until combined.
Spread onto chilled biscuit base and return to refridgerator.
For best results, prepare the night before or 8hrs prior to eating to allow cheesecake to fully set.
I always use a tin of Hartleys "Cherry Pie Filling" for the topping but you can use fresh fruit, chocolate or any other tinned fruit of your choice.
I couldn't find any fromage frais at the supermarket, so made the cheesecake without it, but it was still fantastic! Will definitely be adding whipping cream to my cheesecake from now on - 01 Jan 2010
this was a fantastic dessert to accompany any meal!
i couldn't find plain fromage frais so used greek style yoghurt instead which was just as tasty along with a teaspoon of vanilla essence to the creamy mixture!!i then added Hartleys berry pie filling before serving which was delicious!! definitely an idea for the future, and so quick and easy id make it with my children!
thank you so much for the recipe! - 17 Feb 2012
Used different ingredients.
i'm a big lemon lover so i doubled the base amout added the rind and juice of 1 lemon when the base had cooled i put a thin lemon curd layer on and added the rind and juice of 1 lemon to the filling saving a small amount of rind to decorate ... delicious - 14 Mar 2011