This is a simple basic recipe for a no bake cheesecake that you can add your own flair to. Oh...and don't be fooled by the term 'simple' because it tastes delicious!
300g/10.6 oz digestive biscuits/graham crackers
150g/5.3 oz butter
750g/26.4 oz FULL FAT cream cheese (Philadelphia or marscapone)
100g/3.5 oz icing/powdered sugar
2 teaspoons vanilla extract
300ml/10 fl oz double/heavy cream
Blitz the biscuits in a food processor or bash them with a rolling pin to a fine crumb.
Melt the butter and stir into the biscuits.
Press the biscuit mixture into the base of a 8"/20cm spring form cake tin (a deep one).
Pop into the fridge.
In a large bowl add the cream cheese, icing sugar and vanilla extract and whisk until smooth.
Add in the double cream and whisk again.
If you are using any additional flavourings this is the time to add them.
Whisk until thick.
Pop the cheesecake mixture on top of the biscuit base. Smooth and set in the fridge for about 5 hours, preferably overnight.
Decorate with more whipped cream, chocolate shavings or fresh fruit.
Variations:
Use different types of biscuits such as ginger snaps or Oreo cookies
Lemon - add a tablespoon of lemon juice and the zest of two lemons
Lime - add a tablespoon of lime juice and the zest of two limes
Orange - add a tablespoon of orange juice and the zest of two oranges
Chocolate chip - stir 100g chocolate chips into the cheesecake mixture
