![]() ![]() For example, when I took the photos I had some spare raspberry coulis on my hands, and some fresh fruit. The wonderful thing about using a ‘plain’ cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. Have a whisk, then fold, have a whisk etc. It’s best to have the soft cream cheese at room temperature when it comes to making the cheesecake mix itself, but the double cream can be cold. It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. It’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. When you are actually mixing the mixture up, you have two options. ![]() Just cut a smaller slice if you’re worried. Its better to use the full fat ingredients in comparison to lower fat. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Using the full fat ingredients REALLY does help things. However, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help. The lemon juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. I would always use the FULL FAT cream cheese, and this is really important if you want a cheesecake that will set. This does change sooomeeetimes, but thats mainly correct.īecause I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the cream cheese to 750g!I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the base of the recipe is the same.įor the actual cheesecake filling, I basically only use either mascarpone, or Philadelphia. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of cream cheese, some icing sugar, and 300ml of cream, you can get a cheesecake. A base of sorts, a filling of sorts, and something to decorate. The basic premise of ALL of these recipes is the same. You can add all the butter if you want, but it’ll be gooey and probably not very nice. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. So 300g of chocolate digestives would have 125g of melted butter, not 150g. If you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.If switching to a chocolate digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. If you wanted to use less, you can easily take it down. You can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If using a digestive, such as in this vanilla cheesecake recipe, I would always use 150g of butter. I adore a thick and full on biscuit base, which is why I stick to mostly going with 300g of biscuits worth. I adore these recipes, my favourites being my Terry’s chocolate orange cheesecake, my Mini Egg cheesecake, and Twix cheesecake for example, but obviously, there is other flavours in there. They all have different themes and flavours, with chocolate bars becoming an obvious theme. I have over SIXTY cheesecake recipes on my blog, probably 95% of which are no-bake recipes. I didn’t really expect the idea of this blog series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves cheesecakes! So after the success of my first back to basics recipe, my triple chocolate brownies, I thought it was best to go in with another highly requested treat… a basic vanilla cheesecake. It’s a simple no-bake vanilla cheesecake that is the best of the best, and I adore it. ![]() This cheesecake really is simple, but in a good way. Please see my disclosure for more details!* A buttery biscuit base, creamy no-bake vanilla cheesecake filling, and whipped cream on top! Another back to basics recipe! ![]()
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