I have been making this recipe from Jamie Oliver’s Ministry of Food book for years Ive adapted it over the years.
It’s a firm favourite with my husband and it freezes really well so great for pre christmas baking, ready for the big day.
150g butter, plus an extra knob for greasing the tin
200g Digestive biscuits
1tsp vanilla extract
600g cream cheese
150g caster sugar
300 ml double cream
I use a silicone 20 cm round cake tin or you can use a normal one, just remember to grease it first.
Wrap your digestives in a clean tea towel and then, using a rolling pin, bash them up until you have fine crumbs or you could whizz them up in a food processor for less mess.
Put a pan over a low heat, Cut the butter into cubes and add it to the pan along with your biscuit crumbs. Gently stir with a wooden spoon until the mixture combines. Remove from heat and spoon into your cake tin, smoothing it out evenly.
Gently push down on the biscuit base using the back of a metal spoon, or your hands – you want it to be flat and even. Put the base in the fridge to chill for at least 1 hour.
Put all the cream cheese into a mixing bowl, and add the vanilla extract, caster sugar, lemon and orange zest and the juice from the lemon. Give it all a good stir until nice and smooth.
In another bowl, whisk your cream until it gives you soft peaks. Add half of it to your cream cheese mixture and fold it in. Then fold the remaining cream in. Once everything is blended, spoon the mixture over the biscuit base and smooth it out.
Place your cheesecake in the fridge for at least an hour.
If you wanted to add a fruit topping or coulis then do so after the final chill.
This makes a large quantity of cheese cake filling so if you want to halve this recipe you can or just make lots.
Im sure once you have made this it will become a firm favourite with your family and something you will make time and time again.