So here it is, recipe numero uno. I call it the cheat's cheesecake because it requires no cooking whatsoever. Just a bit of crushing here, some stirring there et voila. It sort of has me doubting whether I can even call this a recipe. Baked cheesecakes tend to be richer and creamier with a fuller belly of flavour - due to the eggs of course - but the light freshness that this one brings works like a charm every single time. Add to that that I managed to pull it together without any kitchen scales - score!
To make a cheesecake for 6 you will need:
150g digestive biscuits (you can also use ginger nuts, for extra crunch)
80g melted butter
110g caster sugar
120ml whipping cream (don't use any more, the cake might not set)
200g cream cheese
1 tbsp vanilla extract, or 1 vanilla pod
What to do:
1. Place the biscuits inside a sealable food bag and crush or beat, depending on your mood (I pelted mine, I was having a bad day.) Mix with the melted butter and 2 tbsp of the caster sugar, then pack it down tightly in the bottom of a 20cm cake tin with removable bottom. Then refrigerate.
2. Whip the cream until a soft peak stage - I'd say for 3-4 minutes if using an electric whisk on its highest setting.
3. Beat the cream cheese and remaining sugar together, add the vanilla and fold in the cream gently.
4. Spread into tin on top of crushed biscuits. Refrigerate for an hour or so and then serve.
5. Try not to eat all in one sitting. It is, after all, a cheesecake for 6.