Creamy cheesecake
- Good Food member
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Serves 4
Easy
Total time: 30 mins
plus 1 hour chilling time
0 reviews
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This recipe was submitted by Good Food member erobbins and has not been tested by our team.
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"A lovely wintery creamy cheesecake with a buttery biscuit base."
Ingredients
Units:
MetricUS
For the base
-
200g digestive biscuits
crushed into fine crumbs
-
50g demerara sugar
-
80g butter
melted
For the topping
-
500g full-fat cream cheese
-
100g icing sugar
-
2 caps vanilla essence
or 1 vanilla pod
-
200ml double cream
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Method
-
step 1
In a mixing Bowl mix together biscuit, sugar and butter. When well mixed line a 20inch round tin and pat down firmly the base, refrigerate till set.
-
step 2
In a large mixing bowl, mix together using a wooden spoon, the cream cheese, icing sugar, vanilla and double cream until a light and creamy.
-
step 3
Spoon the mixture over the biscuit base, ensuring their is no bubbles and smooth over the top with a spatular.
-
step 4
Refrigerate for at least 1 hour untill set.
-
step 5
To serve remove from cake by lifting lining paper and cut into slices.
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