VANILLA CHEESECAKE

VANILLA CHEESECAKE

Prep time: 20 minutes | Chill time: 5–8 hours (or overnight)

Ingredients

• 300g Biscuits (Digestives work best)

• 150g Melted butter

• 300g Full-fat cream cheese

• 150g Double cream

• 100g Icing sugar

• 1 tsp Vanilla bean paste

Instructions

Step 1: Prep the Tin

Line the bottom and sides of an 8-inch loose-bottomed cake tin with parchment paper. This will make it much easier to remove the cake later.

Step 2: Make the Base

1. Crush your biscuits into fine crumbs using a food processor.

2. Pour in the melted butter and pulse/mix until the crumbs are evenly coated.

3. Tip the mixture into your prepared tin. Use a palette knife (or the back of a spoon) to press the crumbs down firmly and evenly to create a flat, strong base.

4. Pop the tin in the fridge for 30 minutes to set.

Step 3: Make the Filling

1. In a large mixing bowl, add the cream cheese, double cream, icing sugar, and vanilla bean paste.

2. Whisk (by hand or with an electric whisk) until the mixture thickens into a firm, creamy consistency.

   • Note: Be careful not to overmix, or the cream will lose its structure.

3. 
   

Step 4: Assemble & Set

1. Scoop the cream mixture onto your chilled biscuit base.

2. Use a palette knife to spread it evenly to the edges, gently pressing down as you smooth the top.

3. Cover the tin with cling film and refrigerate for at least 5–8 hours (overnight is best for the perfect slice).

Step 5: Serve

1. Gently release the latch of the cake tin and carefully remove the ring.

2. Carefully transfer the cheesecake to a serving plate.

3. Peel away the parchment paper from the bottom before slicing.

Storage Tip

Keep your cheesecake in the fridge; it will stay fresh and delicious for 3–4 days.

This no bake cheesecake is the perfect dessert for summer days when you don't want to turn on the oven, and you want a cold pudding.