New York Cheesecake

I haven't blogged in a while, sorrrrry! But I'm back now with a very delicious cheesecake, and some more planned bakes for the near future.

Ingredients

600g soft cheese

284ml pot double cream

100g icing sugar

vanilla essence

250g digestive biscuits

100g butter, melted

N.B Alternatively, I like to use Chocolate HobNob biscuits, depending on the flavour of the cheesecake. It makes it slightly oatier, with a little bit of milk chocolate. YUM.

Method

1. Butter and line a 23cm loose-bottomed tin with baking parchment. To make the base, put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared rin and press firmly down into the base. Chill in the fridge for ideally an hour to set firmly.

2. To make the filling, place the soft cheese, icing sugar and vanilla into a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. 

3. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down.

4. Leave to set in the fridge for as long as possible (overnight would be best).

As I didn't make this at home (I made it at school), I couldn't take pictures of my method etc, but the recipe is incredibly simple and is practically foolproof!