Olive Magazine
Easy vanilla cheesecake

Easy vanilla cheesecake

Published: June 8, 2020 at 1:43 pm
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  • Preparation and cooking time
    • Total time
    • + Overnight chilling
  • Easy
  • Serves 10

Sometimes, simple really is best. Keep it classic with this perfect cheesecake, flavoured only with vanilla extract and lemon zest

Nutrition:
NutrientUnit
kcal528
fat44.2g
saturates26.7g
carbs25.7g
sugars14.2g
fibre1g
protein5.8g
salt1g
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Try our easy vanilla cheesecake then check out more of the best cheesecake recipes including our New York cheesecake, strawberry cheesecake, chocolate cheesecake and raspberry cheesecake.

Ingredients

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

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.

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