There's no question that cheesecake is utterly divine, but the debate rages on: baked or chilled?
I've always been a fan of the refrigerated, no-cooking-required version, but I seem to be in the minority. However, if you're in any doubt, make yourself one of these and you might just come over to my side. (It also has the advantage of being easy and safe to make with kids, since there's no heat involved.)
I made one topped with tinned mandarin segments (pictured) and one with fresh blueberries (even better, in my opinion).
A Basic Cheesecake Recipe
70g ginger biscuits
55g digestive biscuits
150ml double cream
half a vanilla pod
300g cream cheese
50g icing sugar
your choice of fruit
- Line the base of a 6in (16cm) loose-bottomed baking tin with a circle of greaseproof paper.
- Put the biscuits in a large mixing bowl and crush with the end of a rolling pin.
- Melt the butter and stir through the crumbs until thoroughly combined. Press this mixture into the base of the tin, and refrigerate for an hour.
- In a clean bowl, whip the cream until stiff.
- Split the vanilla pod with a sharp knife and scrape out the seeds.
- Combine the cream cheese, icing sugar, and vanilla seeds (you can use the same bowl as you used for the biscuits, if you wipe out any spare crumbs).
- Fold in the whipped cream, and whisk the mixture for a few more minutes.
- Spoon the cheese mixture onto the biscuit base, and smoothe the top with a spatula.
- Refrigerate for a few hours before serving. Top with your choice of fresh or canned fruit.
Note: you can double the quantities to make a larger cheesecake - just use a 9in / 23cm tin.