Name: Easy vanilla cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 10
Ingredients: 75g salted butter; 250g digestive biscuits; 680g soft cheese; 75g icing sugar; 2 tsp vanilla extract; 300ml double cream; ½ lemon finely zested

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Easy vanilla cheesecake

Easy vanilla cheesecake

Janine Ratcliffe

Published: June 8, 2020 at 1:43 PM

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Serves 10

Easy

Prep: 25 mins

Cook: 5 mins

+ overnight chilling

A star rating of 4.2 out of 5.6 ratingsRate

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Sometimes, simple really is best. Keep it classic with this perfect no-bake cheesecake, flavoured only with vanilla extract and lemon zest

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Try our easy vanilla cheesecake then check out more of the best cheesecake recipes including our New York cheesecake, salted caramel cheesecake, strawberry cheesecake, chocolate cheesecake and raspberry cheesecake.

For a dairy-free and egg-free alternative, try our vegan vanilla cheesecake.

Check out the olive shop for more treats from artisan producers to enjoy or buy as gifts.

Ingredients

Nutrition

75g salted butter
250g digestive biscuits
680g soft cheese
75g icing sugar
2 tsp vanilla extract
300ml double cream
½ lemon

finely zested

Nutrition: per serving

kcal528
fat44.2g
saturates26.7g
carbs25.7g
sugars14.2g
fibre1g
protein5.8g
salt1g

Method

step 1

Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
step 2

Put the biscuits in a food processor and whizz until crumbs. Tip into the melted butter and stir to combine.
step 3

Take a 20cm springform tin and flip the base so the bevelled side is uppermost – this will help when releasing the cheesecake later. Tip in the biscuit mix and pack down, using the back of a spoon to smooth it. Chill in the fridge while you do the next step.
step 4

Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.

Head here for more cheesecake ideas

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 4.2 out of 5.6 ratings

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