Name: Classic no-bake cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 140g unsalted butter melted, plus extra for the tin; 300g digestive biscuits; 900g full-fat soft cheese; 200g golden caster sugar; 1½ tsp vanilla extract; strawberries and/or other seasonal fruit, to serve

A classic vanilla cheesecake topped with summer berries, presented on a cake stand

140g unsalted butter
melted, plus extra for the tin
300g digestive biscuits
900g full-fat soft cheese
200g golden caster sugar
1½ tsp vanilla extract
strawberries
and/or other seasonal fruit, to serve

Method

step 1
Butter the sides and line the bottom of a 23cm springform tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Pour into the tin, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.
step 2
Whisk the soft cheese in a large bowl using an electric hand-held whisk until smooth. Add the sugar and vanilla, and whisk again.
step 3
Spread the cheesecake mixture over the biscuit base, then smooth out with a spatula. Chill for at least 6 hrs until set.
step 4
Run a butter knife under the hot tap, then use to loosen the cheesecake from the sides. Remove from the tin and slice, serving with the strawberries or other seasonal fruit on top. Will keep in the fridge for up to 5 days.