Doorstop vanilla cheesecake This is my ultimate vanilla cheesecake. It’s not too sweet, but if you prefer it sweeter then 50g extra icing sugar should do the trick, but taste it before it goes into the tin to make sure you’re happy. The lemon zest gives it a nice freshness without necessarily tasting lemony. If you want a lemony edge to it, simply add the zest of one or two more lemons, again tasting it before using.
Prep time: 20 minutes
Chilling time: 30 minutes in the freezer (or 4 hours in the fridge)
Equipment: Large pan, plastic food bag and rolling pin (or food processor), 23cm springform tin (at least 8cm deep), 2 large bowls, zester, fine sieve, hand-held electric whisk (optional), offset spatula (optional)
250g digestive biscuits
2 tbsp soft light brown sugar
800g full-fat cream cheese (half-fat just does not hold)
1 vanilla pod (or a couple of drops of vanilla extract)
800ml fridge-cold double cream
75g icing sugar
+ Put the butter in a large pan over a low heat and leave to melt. Place the digestive biscuits in a plastic food bag, seal it up and bash them with a rolling pin to give fine crumbs. It’s also quicker and easier to blitz them in a food processor if you have one.
+ Tip the crushed biscuits into the now-melted butter, add the soft light brown sugar and mix together well. Then evenly squidge the mixture into the bottom of the cake tin, really packing it in tight by pressing it down with your hand or the back of a spoon. Place in the fridge to firm up while
you make the topping.
+ Put the cream cheese in a large bowl and finely grate the zest over. Halve the vanilla pod, scrape out the seeds and add them (or the vanilla extract) too. Mix together well to loosen the mixture slightly.
+ Pour the double cream into a large bowl and sift in the icing sugar. Whisk it, by hand or with a hand-held electric whisk, to almost the same consistency as the cream cheese, just a little looser.
+ Then tip the cream into the cream cheese mixture and mix everything gently, with as few stirs as possible. Tip it onto the biscuit base and smooth the top with the back of a spoon or an offset spatula.
+ Cover with cling film and put it in the freezer for about 30 minutes until just set. You can of course set this in the fridge, but it will take considerably longer (about 4 hours). Handy to know if making in advance, though obviously you wouldn’t want to leave it in the freezer for too long!
+ Remove the cheesecake from the fridge/ freezer 10 minutes or so before serving to bring to room temperature a bit (but don’tleave it out for too long as it will go too soft).
+ Serve and enjoy, enjoy, enjoy.
Big love lorraine xxx