If there is one cheesecake recipe you need in your life, this is it.
This is one of those dessert recipes to keep in mind when you need to take something along to a BBQ, dinner party, or other special occasion. That's exactly when I use it and it has never failed me. It goes down an absolute treat where ever I take it.
This recipe is really simple - and quick too. There is no worry about if it will set or not as the mixture is naturally firm, so even with only a few hours chilling time you're good to go.
This cheesecake has a beautiful creamy texture with a perfect hint of vanilla bean. Since there is no chocolate involved in the recipe it doesn't leave you feeling like it's heavy in your stomach. But watch out that that doesn't make you eat half the cake!
Creamy Vanilla Cheesecake
350 g (12 oz) vanilla or shortbread cookies
100 g (3.5 oz) butter, melted
500 g (18 oz) cream cheese
1/3 Cup caster sugar
3 tsp vanilla bean paste (or vanilla extract)
1 cup cream, whipped
Fresh berries (frozen and defrosted would be fine too!) - I used fresh strawberries, raspberries, and blueberries
Optional Glaze - 1/2 cup strawberry (or your preferred berry) jam melted into 2 Tbsp hot water
1. Line the base of a 20 cm spring-form cake tin with baking paper. Process the biscuits to a fine crumb in a food processor, add the butter and process until well combined. Press into the base and up the sides of the tin and place in the fridge while making the filling.
2. Beat the cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Fold in the whipped cream and pour over the chilled base. Cover, and refrigerate until set.
3. Once set, arrange berries on top and pour over the glaze just before serving.