What a classic!
Cheesecake! Need I say any more? If you are like me, cheesecake will be one of your favourite desserts. So what better way to start my recipe blog than with this classic.
Cheesecake has to be one of the most versatile desserts, you can literally have any flavour. For this recipe I swapped out the traditional digestive biscuit base for chocolate chip cookies. To add a little extra flavour I decorated it with Biscoff spread and chocolate sauce. You can serve it any way you like e.g. a berry coulis, caramel sauce, chocolate sauce, a handful of fresh berries on the side, the list goes on.
Ingredients
Base
- 300g Chocolate Chip Cookies / Chocolate Digestives
- 100g Unsalted Butter
Filling
- 750g Cream Cheese
- 100g Icing Sugar
- Vanilla Extract (to taste)
- 300ml Double Cream
- 1 Sachet of Gelatine (optional)
Method
- Line the base of a 20cm springform tin with baking paper.
- Crush the cookies to get a crumb consistency and add to a mixing bowl. Melt the butter in a microwave, once melted pour into the cookie crumbs and mix until the mixture holds.
- Pour the mix into the tin and firmly press down into base. Once evenly spread, place the tin in the fridge while the filling is prepared.
- In a bowl add the cream cheese, icing sugar and vanilla extract. Slowly whisk the ingredients together. Add the double cream and slowly mix into the cream cheese, the mixture should be able to hold itself.
- Prepare the gelatine as per the sachets instructions and add half to the mix, continuously stir the mix until everything is combined (Optional step).
- Pour the cheesecake mix onto of the base and spread evenly, leave to set in the fridge overnight.
- Once set, remove, decorate and enjoy!
Tips
- Decorate by drizzling chocolate sauce and melted Biscoff spread on the top of the cheesecake. Then swirl together with a toothpick.
- Don't over whisk the mix as it may not set.
- You don't need the gelatine, the cheesecake should hold itself as long as you don't over mix the filling. I just add it as a precaution.
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