Cheesecake with slice on plate with strawberry compote

Vanilla cheesecake

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(33 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

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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Kathy Easey's picture
Kathy Easey
15th Jul, 2020
3.05
Having had the notion for a cheesecake I followed this simple recipe. Unfortunately it did not come out well at all! I managed to partially save it. Recipe isn't well written. You need to whisk it till cream is thickened.
Shelagh Garside's picture
Shelagh Garside
27th Jun, 2020
5.05
My son made this and it was fantastic. We read through the comments and made sure to beat the cheese and cream to soft peaks, and it firmed up beautifully in the fridge. We used a tsp of vanilla extract instead of the vanilla pod, and Biscoff biscuits for the base. We made some salted caramel spread to serve it with. Very yummy! I think when making it again, it would be better to make and chill the base, then spread the caramel spread over it, then add the cheese.
David Margison's picture
David Margison
26th Jun, 2020
1.05
This doesn't work! The recipe says double cream? It needs whipping cream! The instructions say "combine well", they should say whisk until stiff (like a merengue) this terrible recipe must have cost hundreds of pounds in wasted ingredients. The BBC should compensate everyone who tried it
quetzal
1st Jul, 2020
Cheesecake is always made with double cream. Also, double cream has a high fat content which makes it very good for whipping.
Sharron Simcox's picture
Sharron Simcox
15th Jun, 2020
I've made this today for the second time absolutely lovely perfect cheesecake. Everyone enjoyed it.
Jono Ince
7th Jun, 2020
4.05
Good recipe which just needed a couple of adjustments: 1. I personally used 500g of cream cheese with the same quantity of the rest of the ingredients (mainly due to cream cheese often only coming in 250g tubs!) Turned out great. 2. Recipe omits this, but fairly obvious with the step of "spoon" the mixture onto the base. You need to whisk the mixture until it thickens. Will use the recipe again!
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!
Jordan Campbell's picture
Jordan Campbell
27th May, 2020
2.05
3 whole eggs , late response although if you make it again with the eggs you will love the cheesecake it’s very nice.

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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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