Cheesecake with slice on plate with strawberry compote

Vanilla cheesecake

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(22 ratings)

Prep: 20 mins No cook

Easy

Serves 12

Enjoy a slice of pure indulgence in the form of our simple no-cook vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal436
  • fat36g
  • saturates22g
  • carbs23g
  • sugars14g
  • fibre1g
  • protein4g
  • salt0.8g
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Ingredients

  • 250g digestive biscuits
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 vanilla pod
  • 600g cream cheese
  • 100g icing sugar
  • 280ml double cream
  • fruit compote, to serve (strawberry or raspberry work well)

Method

  1. Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin – or blitz in a food processor. Transfer to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

  2. To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

  3. To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

  4. Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.

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Comments, questions and tips

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clairee
6th May, 2020
1.05
Wish I'd read the reviews first
Jordan Campbell's picture
Jordan Campbell
5th May, 2020
2.05
Operation save the cheesecake!! So as per other reviews which I failed to read prior to making this cheesecake the filling did not set. So after leaving the cheesecake over night and trying to reconsider what I could do to save the filling. I removed the filling carefully from the cheesecake luckily the biscuit was intact put the liquid cheesecake mix into a bowl and added 3 whisked eggs and gave it a good mix I then Poured the mixture back over the biscuit base and put this in the oven for 30 minutes at 140 fan or 160 non fan I cooled this in the fridge for 4 hours. Now set 4 hours later and looks great! Hope this helps anyone planning to make this version alternatively make a different recipe. :)
clairee
6th May, 2020
1.05
Whole eggs or just whites please? Unfortunately I also made this without reading the reviews!
thisnursebakes
1st May, 2020
1.05
Terrible recipe from start to finish. The biscuit base was so dry (I added a little more butter than the recipe suggested), the vanilla flavour was too subtle and the Cheesecake didn't set, despite leaving it in the fridge overnight. A waste of some expensive ingredients, and I wish I had read the comments before making this travesty! BBC Good Food: please revise this recipe or remove it entirely. Super disappointed.
Paul Tallant's picture
Paul Tallant
20th Apr, 2020
Terrible recipe didn’t set and taste just like cream cheese. Stay away from this recipe
Elle-may Allsop's picture
Elle-may Allsop
10th Apr, 2020
I’ve made this for Easter and it’s completely runny!!! Does anyone know how to save it and thicken it up? Awful recipe and instructions.
Shanice95
6th Mar, 2020
1.05
Followed all tips and measurements, over 24hours later and it's like soup. Not happy.
Mike Thomas's picture
Mike Thomas
2nd Mar, 2020
In every cheesecake recipe I see, it states to whisk cream until soft peaks, then add other ingredients. I simply cannot see this setting properly as it will be too runny to start with. I am going to follow it to the letter, but I am not confident.
Melanie Neilson's picture
Melanie Neilson
24th Feb, 2020
5.05
It doesn't say in the method that you have to whisk until it thickens. I thought it was too runny so just kept whisking. Also didn't add vanilla I added carnation caramel and used chocolate chip cookies as the case. My husband loves it.
Charlotte Matthews's picture
Charlotte Matthews
14th Feb, 2020
1.05
Doesn't set, completely runny, rubbish recipe

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Sarah Kmieciak-Thorpe's picture
Sarah Kmieciak-...
25th Apr, 2020
Make sure your cream cheese is at room temperature. I’m sure this is where I’ve been going wrong with things like cream cheese frosting too. It makes a difference
Adam Hughes's picture
Adam Hughes
7th Apr, 2020
Just a little tip, you can't swap out full fat soft cheese for lighter soft cheese! I made that mistake when I first started making cheesecakes. It never sets because it lacks the fat necessary. For 'skinny' cheesecake, look for a recipe that uses Greek yogurt instead. There are plenty of good ones!
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