For the biscuit base
300 g Digestive biscuits crushed
135 g Butter melted
For the cheesecake filling
750 g Full fat cream cheese
125 g Icing sugar
2 tsp Vanilla extract
300 ml Double cream
For decoration (optional)
200 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
To serve
Fresh berries optional
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Serve immediately with fresh berries if you like, store any leftovers in the fridge and eat within 2-3 days
Made this recipe?
Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!
Nutrition
Calories: 443kcal | Carbohydrates: 26g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 312mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1300IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
ADVERTISEMENT
