A Simple Indulgence: How to Make a Quick and Easy Cheesecake

Cheesecake is a beloved dessert that combines a rich, creamy filling with a buttery biscuit base. While traditional recipes can be time-consuming, this quick and easy version allows you to enjoy all the indulgence without the hassle. 

Perfect for a last-minute treat or a special occasion, this no-bake cheesecake is sure to impress. Let's get started! (Before we do, please let me tell you my wife and I and our cat are just finishing off the last of our cheesecake that I made this afternoon!)

Ingredients:

For the Base:

200g digestive biscuits (Or House of Lancaster Broken Biscuits, but remove the chocolate covered ones if you'd rather)

100g unsalted butter, melted

For the Filling:

500g full-fat cream cheese

100g icing sugar

1 tsp vanilla extract

300ml double cream

For the Topping (Optional):

Fresh berries (strawberries, raspberries, blueberries)

Fruit compote or jam

Chocolate shavings

Equipment:

A 20cm (8-inch) springform tin

Food processor or rolling pin and a plastic bag

Mixing bowls

Electric mixer or whisk

Spatula

Method:

1. Preparing the Base

Crush the Biscuits: Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Alternatively, put the biscuits in a plastic bag and crush them with a rolling pin.

Combine with Butter: Transfer the biscuit crumbs to a mixing bowl and pour in the melted butter. Mix until well combined and the crumbs are evenly coated.

Form the Base: Press the crumb mixture into the bottom of a springform tin, using the back of a spoon to compact it firmly and evenly. Place the tin in the fridge to chill while you prepare the filling.

2. Making the Filling

Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth. You can use an electric mixer or a whisk for this step.

Add Icing Sugar and Vanilla: Sift the icing sugar into the bowl and add the vanilla extract. Continue to beat until the mixture is well combined and smooth.

Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip, as you want the cream to be light and airy.

Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Ensure everything is well incorporated without knocking out too much air.

3. Assembling the Cheesecake

Fill the Tin: Remove the springform tin from the fridge and spoon the filling over the chilled biscuit base. Smooth the top with a spatula to create an even surface.

Chill: Cover the tin with cling film and refrigerate for at least 4 hours, or ideally overnight. This allows the cheesecake to set properly.

4. Adding the Topping

Prepare Your Toppings: While the cheesecake is chilling, prepare your desired toppings. Fresh berries, fruit compote, or chocolate shavings all make excellent choices.

Top the Cheesecake: Once the cheesecake is set, remove it from the fridge and carefully release it from the springform tin. Add your chosen toppings just before serving.

5. Serving

Slice and Enjoy: Use a sharp knife to cut the cheesecake into slices. For clean slices, wipe the knife with a warm, damp cloth between cuts.

A Few Tips:

Flavour Variations: Add a citrus twist by incorporating the zest of a lemon or lime into the filling.

Chocolate Lovers: Mix in some melted chocolate or cocoa powder to the filling for a chocolate cheesecake.

Storage: Store any leftover cheesecake in the fridge for up to 3 days.

This quick and easy cheesecake recipe is a fantastic way to enjoy a classic dessert with minimal effort. It’s perfect for any occasion and can be customised with your favourite flavours and toppings. Happy baking and even happier eating!