Cheesecake with a creamy filling and Butter Biscuit Crust. Say Hello to your new favorite Classic cheesecake recipe.
Cheesecake. One of the best desserts in the world. Sorry chocolate chip cookies but you’ll never be the same as a slice of cheesecake.
Now there may be some people who may disagree, but we love our dairy and cheesecake is literally one of the best things you could possibly put in front of us.
Tips to Making a Fab Cheesecake
In order for the cheesecake to set properly you have to make sure you properly whip it together.
You have to whip the cream until it reaches stiff peaks. Then can you bring the ingredients together and spoon on top of the prepared biscuit crust.
(see image below for reference of what the filling should look like.)
Digestive Biscuit Crust
This cheesecake crust seriously cannot get any easier. You simply choose your digestives and blitz in the food processor.
If don’t own a food processor you can always manually crush the biscuits with your hands or by placing in a plastic-free bag and smashing with a rolling pin. The crumb won’t be as fine as it would be with a food processor but it’ll still taste delicious and at is all that matters.
Cheesecakes are one of the easier desserts to make if you have gluten-free company. All you will have to do is swap the biscuits for a gluten-free alternative. There are plenty of options in the free-from section. Hobnobs has a gluten-free biscuit as well has Tesco if you need help finding it. Everything else is gluten-free in the cheesecake!
Cheesecake Recipe with No Eggs. Why do some cheesecakes call for eggs and others do not?
In order for this cheesecake to be truly no-bake you’ve got to make this without eggs.
It seems to be a personal preference when it comes to eggs or not eggs. Over in the United States with New York Cheesecake for example, eggs in their cheesecake is guaranteed and it is also heavier on the cream cheese.
Using eggs actually changes the consistency quite a bit. Cheesecakes with eggs are firmer whereas our traditional vanilla cheesecake here is smooth and silky. We’ll share an egg-version cheesecake recipe later on so you can try it out for yourself.
We personally love anything with cheesecake so we are not bias at all. Just give me a slice of cheesecake for breakfast guys.
OTHER RECIPES YOU MAY ENJOY:
Cheesecake with a creamy filling and Butter Biscuit Crust. Say Hello to your new favorite cheesecake recipe.
- 400 g of digestive biscuits use gluten-free biscuits for gluten-free
- 200 g of melted butter
- 450 g of full fat cream cheese
- 350 g of mascarpone
- 150 g of icing sugar sifted
- 2 tsp of Vanilla extract
- 1 tsp of Vanilla bean paste
- 1 dessert spoon of freshly squeezed lemon juice
- 400 ml of double cream whipped
- Begin by blitzing the digestive biscuits in a food processor, until they resemble fine breadcrumbs
- Pour in the melted butter and pulse until it starts to come together
- Press the biscuit mix into the base of your tin and flatten out the top with a spatula or back of a spoon until it is all smooth and level ( chill in fridge)
- Combine the cream cheese, mascarpone, icing sugar & both types of vanilla in a mixing bowl and beat until it comes together ( lump free)
- Drizzle in the lemon juice and give it a good mix
- Whip the cream until it reaches peak stage
- Then fold the freshly whipped cream into the cheese mix and bring together
- Make sure it is well mixed (it should be fairly thick at this stage )
- Take the base from the fridge and spoon the creamy mixture on top of it, smooth it out and leave it in the fridge overnight
- The next day gently remove the tin from the cake Let it sit out of fridge for a few mins before slicing with a hot knife
- Enjoy with extra whipped cream and some berry compote