Vanilla Cheesecake Recipe

There's something irresistible about a slice of silky smooth, light, and creamy cheesecake. This recipe is a no-bake, cold-set beauty that requires little effort - perfect for when you want impressive results without turning on the oven.

It's delicate vanilla flavour makes it the ultimate canvas for creativity. Drizzle it with a berry coulis, swirl in melted chocolate, or crown it with fresh seasonal fruit. Whatever you choose, this cheesecake is ready to shine.

Ingredients:

Makes 1 20cm (8") round cheesecake

• 150g (5 oz) biscuit crumbs
• 65g (2 oz) butter, melted
• Pinch of salt
• 2 teaspoons gelatine
• 2 tablespoons cold water
• 5oog (16 oz) cream cheese
• 250ml (8 fl oz) cream
• 150g (5 oz) castor sugar
• 1 teaspoon vanilla essence or a scraped vanilla bean
• A squeeze of lemon juice

Useful Equipment:

• Small offset spatula

Step-by-Step Making:

Method:

Preparing the Tin

• Line a round loose-bottom cake tin with baking paper by folding the paper neatly around the base, placing it into the tin, and gently pulling it tight.
  
  If the base plate has a lip, invert it before lining - this makes it much easier to remove the cheesecake once it’s set, otherwise the lip can get in the way and stop the cheesecake sliding off.
• Lightly spray the tin with a non-stick spray.

Making the Biscuit Base

• Mix the biscuit crumb, melted butter, and salt together.

• Pour into the prepared tin and evenly spread it out.
• Press it down firmly with the back of a dessert spoon to compact it. You can use a flat bottomed glass to get right into the edge.
• Refrigerate while you make the filling.

Making the Cheesecake Filling

• Mix the gelatine in the cold water and leave for a few minutes to absorb the water. Then put it in the microwave for about 15 seconds to completely melt. Be careful not to boil it.

• Pour the cream into a bowl, and lightly whip with an electric beater until it can hold a peak.

• Put the cream cheese and sugar into a separate bowl and beat until smooth.
• Add the lemon juice and vanilla essence. Briefly beat to incorporate.

• Add the melted gelatine (make sure it's still a liquid consistency, but not hot to touch) and give it another quick beat to mix it through.

• Fold in half the whipped cream, and once it is completely incorporated, then fold in the remaining half. This gradual process helps preserve the light, airy texture.

Adding the Filling to the Base

• Scoop the cream cheese mixture onto the cheesecake base and spread it evenly to the edges. Press the mixture gently into the sides to avoid gaps or hollows forming.
• Smooth off the top with an offset spatula.

• Refrigerate for at least 5 hours to allow it to set.

The cheesecake is now ready to cut and portion. Don't forget, when cutting the cheesecake into portions, dip your knife in hot water and dry it between each cut. This will give you neat, professional-looking slices with clean edges.

Plating Ideas

• Decadent Vanilla Cheesecake with Berry Coulis