Ah yes, that's right... Awesome food time!
So this is a fairly simple cheesecake recipe which you can fiddle with depending on the season to make it fit any occasion
Ingredients
250g digestive biscuits
75g butter, melted
50g soft brown sugar
500g full fat Philadelphia
100g icing sugar
200ml double cream
1 tsp of vanilla essence
200ml double cream
1 tsp of vanilla essence
Method
Choice of tin is very important when it comes to serve. Ensure you have a tin with a removable base or clip sides. Line this with butter then lay a layer of greeseproof baking paper on top of that.
Take the digestives and crush to crumbs. A powder is good, but if you prefer courser lumps that is perfectly acceptable. A hand blender make light work of this
Mix the melted butter and digestives with the brown sugar and lay into the base of the tin, crushing it firmly to form a flat solid surface. Place this in a fridge for 30 minutes or until the other parts are ready.
Take the digestives and crush to crumbs. A powder is good, but if you prefer courser lumps that is perfectly acceptable. A hand blender make light work of this
Mix the melted butter and digestives with the brown sugar and lay into the base of the tin, crushing it firmly to form a flat solid surface. Place this in a fridge for 30 minutes or until the other parts are ready.
Now mix the Philadelphia with the icing sugar with a wooden spoon until soft and it seems to be liquifying. Now add the vanilla essence
IMPORTANT!
DO NOT USE VANILLA EXTRACT WITHOUT SEEDS! THE SEEDS GIVE IT AUTHENTIC FLAVOUR.
Once stirred in well, add the double cream about 30ml at a time. Each time fold and cut it into the mixture with a METAL SPOON. It is important that it be metal or it will lose it's lightness and will form a liquid rather than a gelatinous texture.
Pour into the tin on top of the base and leave over night.
And there you have it. Done, one wonderful cheesecake.
Additions can include a summer fruit coulis swirled into the top layer and served in a small jug.
Simply made by blending the fruit of choice with a little water, lemon juice, and icing sugar
Chocolate covered strawberries and a rich chocolate sauce, you can put the strawberries inside as a surprise or on the top.
Lemon cheesecake, simply replace the vanilla with freshly grated lemon zest. About half a large lemon with this amount, but do it to taste. DO NOT ADD lemon juice as this is likely to split the cream and Philadelphia.
Baked raspberry cheesecake, preferably made if you have an electric oven rather than fan oven. Mix raspberries into the mix along with a little vanilla and bake in the oven after chilling.
Baked raspberry cheesecake, preferably made if you have an electric oven rather than fan oven. Mix raspberries into the mix along with a little vanilla and bake in the oven after chilling.