Classic no-bake cheesecake
Choose fresh seasonal fruit to crown a layer of soft creamy vanilla on a crumbly biscuit base. This is a winning dessert that doesn't require any cooking
- Serves: 8 persons
- 140g unsalted butter , melted, plus extra for the tin
- 300g digestive biscuits
- 900g full-fat soft cheese
- 200g golden caster sugar
- 5 ½tsp vanilla extract
- strawberries and/or other seasonal fruit, to serve
Step 1Butter the sides and line the bottom of a 23cm springform tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Pour into the tin, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.
Step 2Whisk the soft cheese in a large bowl using an electric hand-held whisk until smooth. Add the sugar and vanilla, and whisk again.
Step 3Spread the cheesecake mixture over the biscuit base, then smooth out with a spatula. Chill for at least 6 hrs until set.
Step 4Run a butter knife under the hot tap, then use to loosen the cheesecake from the sides. Remove from the tin and slice, serving with the strawberries or other seasonal fruit on top. Will keep in the fridge for up to 5 days.