QUICK EASY VANILLA CHEESECAKE RECIPE RECIPES

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VANILLA CHEESECAKE RECIPE - BBC GOOD FOOD



Vanilla cheesecake recipe - BBC Good Food image

Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote

Provided by Elena Silcock

Categories     Dessert

Total Time 20 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 7

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
280ml double cream
fruit compote, to serve (strawberry or raspberry work well)

Steps:

  • Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin – or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  • To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  • To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it 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 with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.

Nutrition Facts : Calories 436 calories, FatContent 36 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.8 milligram of sodium

STRAWBERRY CHEESECAKE IN 4 EASY STEPS RECIPE - BBC GOOD …



Strawberry cheesecake in 4 easy steps recipe - BBC Good … image

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Treat

Total Time 1 hours 30 minutes

Yield 14

Number Of Ingredients 8

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
400g punnet of strawberries, halved
25g icing sugar

Steps:

  • To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive 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 tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
  • Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  • Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Nutrition Facts : Calories 393 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.7 milligram of sodium

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VANILLA CHEESECAKE RECIPE | BBC GOOD FOOD
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
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  • Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
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Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions
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Total Time 1 hours 30 minutes
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Calories 393 calories per serving
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