Vegerama has been distracted by the rich tapestry of life lately, but with the cooler weather I have been taking the opportunity to venture into sweetland. I made this cheesecake for an overseas guest recently and it hit the spot! Like most cheesecakes, it's very easy to make. Wrangling with the spring form pan is the most difficult part of making this delicious dessert. Unfortunately I had to devour the leftovers . . . .
Ingredients
250 g digestive biscuits (eg granitas or hob nobs)
100 g melted butter
1 vanilla pod (available at supermarkets, in organic and non-organic variety)
600 g soft cheese (Philly cream cheese)
100 g icing sugar
280 ml double cream (the type that blocks your arteries)
For the topping, use 400 g of blueberries and rapsberries, but you can also use strawberries
25 g icing sugar
Method
1. Spread butter on base of (23 cm) spring form pan and line the bottom.
2. Place biscuits in a plastic bag and hammer with rolling pin.
3. Place biscuit crumbs in bowl and add melted butter.
4. Mix completely so that the crumbs are coated all over.
5. Pour the buttered crumbs into the tin and firmly press down, creating a nice base.
6. Chill in fridge for at least an hour.
7. Taking a vanilla pod, split it lengthways with a knife and gently scrape out the little seeds.
8. Place Philly cheese, icing sugar (100 g) and vanilla seeds in a bowl and beat with mixmaster until smooth.
9. Pour in the cream and continue to beat until the mixture is combined.
10. Spoon the cream mixture onto the biscuit base, starting from the edges and moving inwards. Try to avoid any air bubbles if possible.
11. Smooth the top of the cheesecake down with the back of a spoon or a spatula.
12. Leave to chill out in the fridge overnight.
To serve
1. Bring to room temperature, or at least bring the cheesecake out of fridge 30 mins before serving.
2. Place the base over an upside down glass or can and gently pull sides down.
3. Process half of the raspberries or strawberries in a food processor with 25 g icing sugar and 1 teaspoon of water. Sieve the mixture to create a pureed topping.
4. Place the remaining berries on the cake and pour over the topping.
Ingredients
250 g digestive biscuits (eg granitas or hob nobs)
100 g melted butter
1 vanilla pod (available at supermarkets, in organic and non-organic variety)
600 g soft cheese (Philly cream cheese)
100 g icing sugar
280 ml double cream (the type that blocks your arteries)
For the topping, use 400 g of blueberries and rapsberries, but you can also use strawberries
25 g icing sugar
1. Spread butter on base of (23 cm) spring form pan and line the bottom.
2. Place biscuits in a plastic bag and hammer with rolling pin.
3. Place biscuit crumbs in bowl and add melted butter.
4. Mix completely so that the crumbs are coated all over.
5. Pour the buttered crumbs into the tin and firmly press down, creating a nice base.
6. Chill in fridge for at least an hour.
7. Taking a vanilla pod, split it lengthways with a knife and gently scrape out the little seeds.
8. Place Philly cheese, icing sugar (100 g) and vanilla seeds in a bowl and beat with mixmaster until smooth.
10. Spoon the cream mixture onto the biscuit base, starting from the edges and moving inwards. Try to avoid any air bubbles if possible.
11. Smooth the top of the cheesecake down with the back of a spoon or a spatula.
12. Leave to chill out in the fridge overnight.
To serve
1. Bring to room temperature, or at least bring the cheesecake out of fridge 30 mins before serving.
2. Place the base over an upside down glass or can and gently pull sides down.
3. Process half of the raspberries or strawberries in a food processor with 25 g icing sugar and 1 teaspoon of water. Sieve the mixture to create a pureed topping.
4. Place the remaining berries on the cake and pour over the topping.
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