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Monday, 16 August 2010

A Very Simple Cheesecake

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
Serves 8-10

70g ginger biscuits
55g digestive biscuits
50g butter
150ml double cream
half a vanilla pod
300g cream cheese
50g icing sugar
your choice of fruit

  1. Line the base of a 6in (16cm) loose-bottomed baking tin with a circle of greaseproof paper.

  2. Put the biscuits in a large mixing bowl and crush with the end of a rolling pin.

  3. 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.

  4. In a clean bowl, whip the cream until stiff.

  5. Split the vanilla pod with a sharp knife and scrape out the seeds.

  6. 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).

  7. Fold in the whipped cream, and whisk the mixture for a few more minutes.

  8. Spoon the cheese mixture onto the biscuit base, and smoothe the top with a spatula.

  9. 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.


Joanna said...

Oh that looks good! I do have to admit I'm on the baked cheesecake side though!

Thanks for stopping by my place, I'm following now!

lakeviewer said...

Sounds easy. What are digestive biscuits? And, can you use any other cookie-like products for the base?

The Blonde Duck said...

I LOVE cheesecake.

Kirsty said...

lakeviewer are you american? graham crackers are pretty similar.

Holly said...

I cannot cook a cheesecake for my life - it always becomes a mess. I am up for trying this - cheesecake is my son's favorite (and I have not mastered it). What is a digestive biscuit?

Sam Liu said...

I love cheesecake, really love it. This recipe sounds both delicious and easy, I'll definitely be giving it a go :)

Jinnia Low said...

Love cheesecake. Your recipe looks delicious! I've made a chilled cheesecake before and I'm with you on being a fan of these.

Thanks for stopping by my site and for your kind comments regarding my feature post! I enjoyed learning more about you through your introduction too!

Melissa B. said...

My two favorite food groups: Cheese and Cake. Yummmmmmmmyyyyy!!

Bells said...

i swing both ways on this issue. Baked or refrigerated - there are merits in both. I'm not a mandarin person but I'd do this with blueberries as you suggest and would love it to bits!

ScoMan said...

I'm generally not a cheesecake fan so I'll have to pass this time.

Especially seeing as I've still got a bunch of recipes I want to try.

MJ said...

I vote chilled! My stepmum makes them and they're yum...

Chef E said...

I used to make the no bake version for people growing up, then I learned it was better cooked, so I decided it was too much trouble and I did not really like it, lol, and hubby is still waiting for another one after ten years, lol, yes I made two for him once, only once :( am I a bad wiffy?

yogurt said...

Baked or chilled? This is cheesecake people. Both works just fine!

JDaniel4's Mom said...

Could I use graham crackers and ginger snaps instead ofthe cookies listed? Maybe I can find them at World Market.

ladyfi said...

Cheesecake is divine, especially with blueberries you pick yourself.

The Blonde Duck said...

Just wanted you to know I've been craving cheesecake because of you.

Helen said...

Rachel ... thanks so much for visiting me! Your comment is priceless ~ and oh so true! Cheesecake is one of my favorite desserts, but my cholesterol number won't allow me much.


christine said...

I love cheescakes chilled or baked. Helen if cholsterol is a problem, use silken tofu instead of cheese, tastes much the same yet no cholersterol worries:-) I'll post a recipe on my blog for you soon

Saretta said...

Oh, woe is me...I'm lactose-intolerant! No cheesecake for me, waaaah!

christine said...

Saretta, come and see the tofu "cheesecake" recipe I've just posted - honestly, people don't notice the difference between tofu and cheese in this recipe - Rachel can vouch for it:)

Jen@BigBinder said...

Thank you for linking this yummy recipe up to Recipe Roundtable! Just wondering - WHERE is the other half of the cheescake?

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