Lockdown has got us all becoming make shift beauty therapists, hairdressers, teachers, you name it. We're a generation of adapdable and resourceful homebodys. And the one skill you don't want to be skimping on during lockdown number 536 is baking! Funnily enough, this recipe is literally a no-bake cheesecake recipe, but I mean what else do you call it, mixing? I'm sticking with baking.
I don't claim to be Mary Berry and if you're not quite Paul Hollywood's favourite comrade either, this thick and creamy cheesecake recipe is definitely for you.
Since ancient times, one thing that has been proven to cure all is cake. Am I wrong? Now cheesecake is one type of cake I acutally never thought was my thing, mainly because I dont like, dare I say it ... cheese ...
... sorry. I'm one of those who doesn't like plastic cheese, you know the McDonalds Big Mac cheese, but I don't mind cheese on a big fat Dominos. You get me?
Anyways, my point being, this cheesecake is for everyone and one you won't want to have to share with anyone.
Being a no-bake cheesecake, means it's super easy, but what it lacks in oven time, it makes up in setting time in the fridge. So for whatever event you're making this for, be it a trip to your sofa, or even pigging out after a 10hr marathon...Netflix marathon that is, make sure you make it a day in advance.
Okay, let's get started not baking a cake.
INGREDIENTS
- Round tin
- Electric whisk
- 3/4 pack of Digestive biscuits
- 150g butter
- 100g White chocolate
- 400g Soft cream cheese (absolutely under no circumstances can this be low fat cream cheese. 1. Because what's the point? 2. It will make your cheesecake runny)
- 300ml Thick double cream (regular double cream will suffice, but why not go all out?)
- 50g Icing sugar
- Vanilla extract
- For the base, empty 3/4 of a pack of digestive biscuits into a sandwich/zip lock bag, and using a rolling pin, break them up so they're nice and crumby.
- Melt the butter in the microwave (approx. 30 seconds) and mix the butter with the digestive crumbs.
- Grease the tin before tipping in the base mix and flatten down with the back of a spoon for a smooth base.
- For the filling, you're going to want to start off by melting your white chocolate in a glass bowl over a pan of simmering water.
- Once fully melted, remove from the heat and using an electric whisk, mix in the cream cheese until nice and thick.
- In a separate bowl, again using an electric whisk, whisk the double cream until it starts to thicken and forms stiff peaks. It is important not to over whisk the cream as it will begin to separate and make your cheesecake runny.
- Now combine the cream with the cream cheese mixture using a spatula and add in the vanilla extract and icing sugar.
- Spoon the mixture ontop of the digestive base and cover with clingfilm and place in the fridge for at least 8 hours to set (preferrably overnight).
