Creamy cheesecake, can be varied by using a different base, such as ginger biscuits or chocolate chip cookies. Baileys and orange cheesecake-just add juice and optional zest of one orange and as much Baileys as you like! Orange Bailey's works really well with this, however it will take longer to set without gelatine. Lemon cheesecake, just add juice and zest of one lemon in the cream cheese mixture. Any fruit can be added to the top of the cheesecake and the cream cheese mixture flavoured with the juice.
100g digestive biscuits or cookies, crushed into crumbs
50 g Demerara sugar
50 g melted butter
500 g full fat cream cheese
One vanilla pod sliced lengthways or 1 teaspoon vanilla extract
200 mls double cream
In a mixing bowl mix biscuits and sugar. Add in melted butter and mix well
Spoon into 20 cm spring form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press down. Chill in fridge to set.
In a mixing bowl, using a whisk or wooden spoon, beat together the cream cheese icing sugar and vanilla pod seeds or vanilla extract until well mixed.
Fold in the double cream, mixing well.
Spoon the mixture over chilled biscuit base, making sure there are no air bubbles, smoothing top with a knife.
Chill in fridge for about one hour.
When set, remove from fridge, take out of cake tin and put on a plate. Serve drizzled with orange juice and Bailey's.
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