I’m posting a little later than usual as I have been out at an event held in the shop I volunteer for, the Cake Bake, which had nothing really to do with baking, for anyone except staff. It was a cake sale really… Owing to the success of the cheesecake I made, I have decided to share it with you, it’s really easy and sooooo yummy. Or “Amazing” as I was told earlier on.
So here it is:
- 250 g Digestive Biscuits (I believe the USA equivalent is a graham cracker but I’m not one to know, Hobnobs work well too)
- 100 g Melted butter
Smash up your biccies and mix well with the butter, squash flat into the bottom of a non stick/parchment covered loose bottom cake tin, I use my knuckles, do feel free to use the back a spoon or something!
Refrigerate for about 2 hours to set.
- 600 g Cream Cheese (I used a low-fat one, but the world is your lobster)
- 100 g Caster Sugar (USA making me work hard again, that would be ”superfine” to you)
- 284 ml Double Cream (*sigh* Heavy Whipping Cream USA… I got a 300 ml pot and just poured it into my mixing bowl, without scraping or shaking the pot)
Mix everything together, I used an electric whisk, because it was easier. It will become a lovely thick creamy mixture.
Spoon your topping onto your now set base, and pop back into the fridge until set. Then you can push up from the bottom (hence the loose bottom pan) and slide your cheesecake onto a plate.
Best Served Chilled. (You can top with pretty much anything, or eat it as is.)
Do feel free to help with any ingredients across the pond!
Have a great day.