Ive been making this cheesecake for years and I mean years its one of my husbands absolute favourites I got the recipe from Jamie Oliver’s Ministry of food, And I’ve adapted it a little too and I’ve shared it amongst friends too as once they try it they love it.
I thought it might be worth putting on here for all of you to enjoy too.
For The Base
300g digestive biscuits smashed up with a rolling pin an a large food bag or a clean tea towel.
150g butter melted
For the Topping
300ml double cream
600g phillidelphia cheese
150g caster sugar
1 orange zest
1 lemon juice and zest
1 vanilla pod on 1 tsp vanilla extract
Mix the melted butter with the crushed digestive biscuits and place into a tin 20cm I use a silicone one as its easy to peel away then pack the butter biscuit mix into the bottom of your tin and flatten with the back of a metal spoon to level out. Then chill in the fridge for an hour
Now you can get on with the topping, Place the cream cheese, sugar lemon zest and juice, orange zest and vanilla into a bowl and give it a good stir so it is all mixed together,Place to one side and in a clean bowl whip up your double cream until soft peaks, then fold the cream into the cheese mixture until all is combined.
Now you can get your biscuit base out of the fridge and spoon the cheese cream mixture onto the biscuit base and spread out evenly, then place it back in the fridge to chill for a further hour this can be made in the morning for an evening meal.
You can add a sauce topping if you would like but Mr yummy bakes likes it plain so plain it is. He he
all thats left to say is enjoy.. x
This topping mix makes quiet alot so you can make a few cheesecakes and pop them in the freezer as this freezes really well so a perfect pudding for anytime I made one cheese cake along with 6 mini ones this time.