This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a digestive biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
16ozfull fat cream cheese(450 g), room temperature
½cuppowdered sugar(60 g)
½cupwhipping cream, min 35% fat(125 ml), chilled
some sweetened whipped cream
Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.
Pour into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.
Add cream cheese into another bowl and whisk until fluffy, using a handheld mixer. Now add in vanilla extract and powdered sugar. Mix until well combined. Set aside.
In another bowl, whisk whipping cream until stiff peaks. Add into cream cheese mixture and gently fold everything together, using a spatula. Pour into prepared springform pan. Chill for minimum 8 hours or until fully set, in the coldest part of the fridge.
How To Remove Cheesecake From The Pan
Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate. Slice and serve!
Please refer to my tips above on how to get it right.