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Funfetti cheesecake

Funfetti cheesecake served on a cake stand

Funfetti cheesecake

Name: Funfetti cheesecake
Prep time: 15 min
Total time: 15 min
Yield: Serves 14-16
Ingredients: 75g butter melted, plus extra for the tin; 200g digestive biscuits; 600g full-fat soft cheese; 75g icing sugar; 300ml double cream; 1 tbsp vanilla extract; 6 tbsp sprinkles

Lulu Grimes

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Serves 14-16

Easy

Prep: 15 mins

plus at least 5 hrs 30 mins chilling

A star rating of 3.4 out of 5.10 ratingsRate

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Get the family in the kitchen with this simple ‘funfetti’ cheesecake. It uses just seven ingredients and requires no cooking – perfect for making with children

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g butter

melted, plus extra for the tin
200g digestive biscuits
600g full-fat soft cheese
75g icing sugar
300ml double cream
1 tbsp vanilla extract
6 tbsp sprinkles

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Nutrition: Per serving

kcal317
fat26g
saturates16g
carbs16g
sugars10g
fibre1g
protein3g
salt0.5g

Method

step 1

Butter and line a 20cm loose-bottomed cake tin. Put the biscuits in a food bag and bash to crumbs with a rolling pin, or blitz in a food processor. Transfer to a bowl and mix in the butter. Tip into the prepared tin and press down firmly into an even layer. Chill in the fridge for 30 mins, or until set.
step 2

Beat the soft cheese and icing sugar together with an electric whisk until smooth. Tip in the cream and vanilla, then continue to beat until everything is fully combined and has thickened to the consistency of thick whipped cream – this can take 4-5 mins so just persevere until thickens which it will do eventually. Stir in 4 tbsp of the sprinkles and spoon the mixture over the biscuit base. Tap the tin on a work surface to make sure there are no air bubbles, then smooth the surface with a spatula or the back of a spoon. Chill for at least 5 hrs or overnight.
step 3

Bring the cheesecake out of the fridge to come to room temperature 30 mins before serving. Sit the tin on top of a can, then pull the sides of the tin down. Carefully slide the cheesecake onto a serving plate, then remove the baking parchment and the base of the tin. Decorate with the remaining sprinkles.

Recipe from Good Food magazine, April 2020

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A star rating of 3.4 out of 5.10 ratings

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