Posted 15th February 2010
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.
250g Digestive Biscuits
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!