ORIGINAL CHEESECAKE
The best recipe of cheesecakes for them who love feasting the original recipes of anything... It' s easy and very cheap!
Provided by emilymango
Time 15m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/ fan 160C/ gas 4.
- Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.
- Cool the base of the cheesecake while preparing the filling.
- Stir in a bowl the soft cheese and the caster sugar for a little. Continue by adding the double cream. Pour the mixture in the tin and smooth with a spoon or a spatula.
- Leave to set in the fridge for 1 hour or better overnight and serve with strawberries or rasberries or any marmelade you like.
DIGESTIVE BISCUIT CHEESECAKE BASE
Make and share this Digestive Biscuit Cheesecake Base recipe from Food.com.
Provided by Kristie-cakes
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all.
- Press firmly into a small metal cutter ring to prevent air gaps.
Nutrition Facts : Calories 170.7, Fat 12.1, SaturatedFat 7.7, Cholesterol 32.1, Sodium 86.7, Carbohydrate 17.3, Sugar 17.2, Protein 0.2
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
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
Time 1h30m
Number Of Ingredients 8
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, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE DIGESTIVE CHEESECAKE BASE
Make and share this Chocolate Digestive Cheesecake Base recipe from Food.com.
Provided by Kristie-cakes
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all.
- Press firmly into a small metal cutter ring to prevent air gaps.
Nutrition Facts : Calories 170.7, Fat 12.1, SaturatedFat 7.7, Cholesterol 32.1, Sodium 86.7, Carbohydrate 17.3, Sugar 17.2, Protein 0.2
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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