I used to love vanilla cheesecake, I haven't had it in years as I rarely bake it as usually it's so much messing. However, I have just baked this No Bake Vanilla Cheesecake which couldn't be easier. With Christmas slowly approaching I thought about baking a cheesecake for my families Christmas Day dinner however since I haven't baked one in so long I thought it best I do a trial run. This recipe turned out to be delicious! If you fancy baking this No Bake Vanilla Cheesecake then I have left the recipe down below! Make sure to use the hashtag #BakingWithKevin on Instragram/Twitter so I can check your cheesecake out!
Vanilla Cheesecake
Serves 12
Prep time: 25 minutes Chilling time: 1 hr in freezer or at least 4 hours in fridge
You will need:
23cm a deep springform tin
Ingredients:
300g/10oz digestive biscuits
80g/3oz melted butter
2 tbsp sugar (I used soft light brown)
800ml/3 1/3 cups full fat cream cheese
1 tsp vanilla extract
lemon zest
80g (3oz) icing sugar
800ml (3 1/3 cups) double cream
This recipe requires no baking in the oven so no need to preheat your oven!
First start by melting the butter
Then, bash up your digestive biscuits into fine crumbs which ever way you like, with a rolling pin and zip-lock bag or by blitzing in a food processor
Place the melted butter, biscuits crumbs, sugar in a bowl and mix well
Press the base mixture into the bottom of your tin until the bottom is evenly covered
Pop the base into the fridge for 30 minutes to firm up
In a bowl, grate 1 lemons worth of zest then add in the cream cheese and vanilla extract, mix until all ingredients are well combined
In a separate mixing bowl, pour in the double cream and icing sugar whisking until similar consistency to the cream cheese mixture
Then, pour the double cream mixture into the cream cheese mixture and then give as little mix as possible
Then spread with a spatula evenly over the chilled biscuit layer
Pop in the fridge for at least 4 hours or freezer for upto 1 hr
Once firmed up in the fridge or freezer, keep it stored in the fridge covered with clingfilm
Take out of the fridge 15 minutes before you're ready to serve!
Optional:
STRAWBERRY SHORTBREAD
I do like a classic vanilla cheesecake, but if your in the mood to give your cheesecake a little twist then give this a go!
Cut up 400g of fresh strawberries
Place them on top of your chilled cheesecake
Then, chop up 200g shortbread biscuits into small chunks and place them on top
Melt 100g milk chocolate
Pour the melted chocolate into a pipping bag using a small nozzle
Pipe the melted chocolate on top of the cheesecake
Then enjoy!
Kevin
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