Dessert I make twice a week

Ingredients:
For the Biscuit Base:
200g digestive biscuits (or similar), crushed
75g unsalted butter, melted
For the Cheesecake Filling:
500g cream cheese, softened
100g icing sugar
1 teaspoon vanilla extract
300ml heavy cream, whipped
For the Topping:
200ml heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Additional crushed biscuits, for garnish
Instructions:
1. Prepare the Base:
Mix the crushed biscuits with melted butter until well combined.
Press the mixture into the bottom of a springform pan to form a firm, even layer.
Chill in the refrigerator for at least 30 minutes to set.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth.
Add icing sugar and vanilla extract, and beat until well combined.
Gently fold in the whipped cream until the mixture is smooth and fluffy.
Pour the filling over the chilled biscuit base and smooth the top with a spatula.
Chill in the refrigerator for at least 4 hours, or overnight for best results.
3. Prepare the Topping:
In a small bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the set cheesecake.
Sprinkle with additional crushed biscuits for garnish.
4. Serving:
Before serving, carefully remove the cheesecake from the springform pan.
Slice and serve chilled for a wonderfully creamy and delightful dessert.
This recipe will give you a cheesecake with a rich, creamy texture and a delicious contrast between the smooth filling and crunchy biscuit base, topped with a velvety layer of whipped cream and biscuit crumbles. Enjoy your dessert-making

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