Bristol Foodies’ Fifteen Minute Cheesecake!

After writing this Easy Cheesecake Recipe out for possibly the millionth time to give to yet another enquiring friend I’ve decided that enough is enough and that the best place for it is on the blog for all to see!

Cheesecake is one of those deserts which never fails to impress, is surprisingly easy to make and doesn’t even make much mess! This recipe I’ve got down to a fine art and can throw together in just under fifteen minutes.

CheesecakeIngredients
250g Digestive Biscuits
125g Butter
250g Tub Cream Cheese
10 fl oz / ½ pint / 300 ml Double Cream
2 Tablespoons white sugar (granulated is fine if you don’t have caster)
Juice of 1 lemon (essential) & lemon rind (optional)
Fruit to Decorate (optional)

The ingredients listed above are the essentials, you can of course add different fruits, try throwing in different flavoured biscuits and experiment as you will, it’s an extremely flexible recipe and definitely one that you can play around with and make your own!

Method – The Base

1 Crush the Digestive Biscuits until fine crumbs – no lumps (I tend to either do this in a large bowl with the end of a rolling pin or in a polythene bag)

2 Melt the butter in a saucepan, and pour in biscuit crumbs – mix well until all crumbs are coated in butter.

Press the biscuit mixture into the bottom of the dish you are serving the Cheesecake from, spread evenly and pat firm – put into the fridge to cool and set.

*Foodie Tip – try throwing a couple of ginger nut biscuits in with the digestives for an added kick!!

Method – The Filling

3 Beat together Cream + Sugar with an electric which until very thick and firm.

4Gently fold in the lemon juice, the cream cheese and the lemon juice (and rind if using).

Make sure that you taste the cream/cheese mixture as you’re folding in and add more lemon juice if necessary – fresh lemons are best but bottled lemon juice will work just as well. The lemon juice is absolutely essential for this recipe as it helps the mixture to set.

*Foodie Tip – branded cream cheese such as Philadelphia work well but supermarket own brands are just as good so don’t feel that you have to buy the expensive stuff. I often use the low fat cream cheese’s for this recipe for a (very marginally) healthier alternative.

If you want to add any other fruit/filling to go between the base and cream cheese, then spread this onto the base now

5 Spoon the cream cheese mixture onto the base and smooth over, then leave to set for 2 – 3 hours (the longer you can leave to set in the fridge the bettwe but I’ve taken this out after 2 – 3 hours a coupleof times and its tasted just as scrummy!)

Then all thats left for you to do is decorate and serve!

My favourite thing about this recipe is that when entertaining its something that I can throw together quickly before I’ve started cooking and I know that by the time we’ve finished our main meal it will have set beautifully and will taste fab. The versatility of the recipe means that you can add extra ingredients and experiment without taking too much of a risk!

3 thoughts on “Bristol Foodies’ Fifteen Minute Cheesecake!

  1. Katie Reply

    Hey guys- great recipe. Another great tip is try it with half a shot of Baileys and some 80g melted dark chocolate- delicious!! Sets in about 20 minutes so really helpful if you’ve got a full fridge and need a tasty dessert.
    K x

  2. sc cabin Reply

    The best cheesecake recipe ever. Its a light citrus cheesecake…

    • Ingredients for crust: Nonfat cooking spray, 1 cup graham cracker crumbs, 2 Tablespoons brown sugar, 2 Tablespoons butter or margarine, melted
    • Ingredients for filling: 2/3 cup sugar, 1/3 cup all-purpose flour, 1 teaspoon vanilla extract, 2 8-oz. packages nonfat cream cheese, 2 eggs, 1/2 cup 1% milk, 1/3 cup nonfat sour cream, 1 Tablespoon fresh lemon juice, 1 Tablespoon fresh lime juice, 1 Tablespoon fresh orange juice, 1 teaspoon lemon peel, grated 1 teaspoon lime peel grated, 1 teaspoon orange peel grated, 3 egg whites, 1/4 cup sugar.
    • How to make this recipe: Preheat oven to 300 degrees F.
    • Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
    • Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture. Pour into prepared crust and bake at 300 degrees F for 1 hour or until set.
    • Remove from oven and let completely cool on a wire rack.
    • Cover and chill for 4 hours or overnight. Sprinkle with grated lemon, lime and orange zest before serving (optional.)

  3. Gemma Reply

    thanks for the added cheesecake recipe SC Cabin – it sounds delicious and definitely one to try! for all you other cheesecake lovers out there – I thought I’d treat you to Peter Kay’s classic Cheese Cake commentry… enjoy!
    http://www.youtube.com/watch?v=OTxL6DaOs74

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