Here's how to make a delicious No-bake Vanilla Cheesecake. This amazing cheesecake is a great base to add all your favourite flavours and it's so easy to make with just 5 main ingredients. I hope this video is useful, I've tried to give as many tips and tricks as possible to help you make the perfect cheesecake every time.
Measurements are both metric and US measurements
For the base:
300g digestive biscuits (2 ½ cups graham cracker crumbs)
150g salted or unsalted butter, melted (10 ½ tablespoons, about 1 ¼ sticks)
For the filling:
560g full-fat cream cheese, room temp (20 oz, about 2 ½ packages of cream cheese)
600ml double cream, cold (2 ½ cups heavy cream)
120g icing sugar (1 cup powdered sugar)
2 tsp vanilla extract
(Optional: 100-200g of melted & cooled chocolate, Nutella, Biscoff spread, fresh raspberries, lemon zest, etc.)
For the topping:
100ml double cream or Elmlea, cold (¾ cup heavy cream)
Tin size: 8” springform tin
Tips:
* Double cream will whip best when cold - you can also chill your bowl and beaters
* I would really recommend using an electric mixer or stand mixer for cheesecakes
* Using room temperature cream cheese will be easier to mix and less likely to leave small lumps
* If you’re adding a lot of something runny, like a fruit purée, you will need to add gelatine too, otherwise your cheesecake won’t set
* Over-mixing your cream cheese will make it runnier
* If adding a topping (unless your cheesecake is encased by KitKats for example), let it set fully before adding anything on top, otherwise it will collapse - think about it structurally
* Unlike a lot of baking recipes, no-bake cheesecakes are pretty forgiving when it comes to using the exact measurements. If you only have 100g of icing sugar, 500g of cream cheese and 500ml of double cream, that’s absolutely fine - just don’t stray too far from the recipe as that’s when it starts to go wrong
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Enjoy!
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Happy Baking Everyone!
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