Welcome all to my very first ever blog post & I thought, for my first post, why not start with my favourite dessert... Cheesecake! I mean who doesn't love tucking into a nice slice of creamy cheesecake! Over the festive period I thought I'd try this recipe & it's safe to say the whole family enjoyed it.
So here's what you'll need -
- 250g digestive biscuit
- 100g butter
- 1 vanilla pod
- 600g soft cheese
- 100g icing sugar
- 284ml pot double cream
For the topping
- 400g punnet strawberries
- 25g icing sugar
The best thing about making a cheesecake is that it is so quick & easy to do. You don't need to be the ultimate baker to produce the perfect tasting cake here!
So here's how it's done -
To Make The Base
Firstly, butter & line a 23cm loose-bottomed tin with baking paper. Put 250g digestive biscuits into a bowl & crush to crumbs using a rolling pin. Once these are crushed, melt 100g butter & pour these over the biscuits. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin & press firmly down into the base to create an even layer. Pop this in the fridge for 1 hr to set firmly.
Making The Filling
For the filling you will only need the seeds from the vanilla pod so remove these & place them into a bowl with the 600g soft cheese & 100g icing sugar. Use an electric mixer to mix until smooth. Pour in the 284ml of double cream & continue to mix until the mixture is completely combined. Now spoon in the creamy mixture onto the biscuit base (which is now fully set), working from the edges inwards. Leave this in the fridge overnight to allow the topping to complete set.
Preparing the Topping
Place the base on top of a can & gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Pop half the 400g punnet of strawberries into a blender with 25g icing sugar and 1 tsp water to purée. Pile the remaining strawberries onto the cake, then pour over purée.
Your cheesecake is now ready to serve!
I hope you have enjoyed reading & I hope you all try the recipe soon, here are a couple of photos of my finished product.
Made with Love,
Amy xo
