VANILLA CHEESECAKE
In this delectable recipe, a velvety blend of Philadelphia cheese, creamy double cream, and fragrant vanilla pods come together to create a luscious no-bake cheesecake. Encased in a buttery biscuit base, this delightful dessert is a perfect balance of smooth and decadent flavors. With simple steps and indulgent ingredients, this cheesecake is sure to be a crowd-pleaser at your gatherings.
— Constant Cookbook
Ingredients
- 2 PACKETS DIGESTIVE BISCUITS
- 125g BUTTER
- 750g PHILIDELPHIA CHEESE
- 125g ICING SUGAR
- 350ml MILK
- 350ml dbl. CREAM softly whipped
- 5 VANILLA PODS
- 9 GELATINE LEAVES soaked in cold water for 5min
Instructions
- IN A FOOD PROCESSOR BLITZ THE BISCUITS UNTIL FINE CRUMB ADD BUTTER BLITZ UNTIL YOU CAN SQUEEZE IT AND IT WILL HOLD TOGETHER
- PLACE A 10 cm CAKE TIN WITHOUT A BASE ONTO A TRAY LINED WITH PARCHMENT PAPER
- PUT BISCUIT INTO THE BOTTOM, EVENLY SPREAD THE BISCUIT USING THE BACK OF A SPOON UNTIL SMOOTH AND EVEN
- PLACE MILK AND VANILLA PODS ONTO THE STOVE AND BRING IT TO THE BOIL. TAKE OFF THE HEAT AND ADD THE PRE-SOAKED GELATINE, STIR UNTIL SMOOTH THEN PASS THROUGH A SIEVE
- WHILST WAITING FOR THE MILK PLACE THE CREAM CHEESE INTO A MIXING BOWL WITH THE ICING SUGAR, MIX UNTIL SMOOTH, ADD THE WARM MILK STIR UNTIL SMOOTH
- NOW FOLD IN THE WHIPPED CREAM UNTIL THOROUGHLY MIXED
- POUR ONTO BISCUIT BASE AND ALLOW TO SET IN THE FRIDGE FOR 3 HOURS OR OVERNIGHT FOR BEST RESULT
Yield
Serves 12
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