Recipe
Why make it
A cool, creamy cheesecake on a buttery biscuit base that sets in the fridge, with no oven needed. Good for hot days, birthdays and make-ahead entertaining.
Serves 10
+ 3 more in the full recipe
Step 1 of 9
Line the base of a 20 cm springform tin with baking paper and lightly grease the sides. Mix the crushed biscuits, melted butter and 2 tbsp caster sugar until the crumbs look like wet sand.
Step 2 of 9
Press the crumbs firmly into the base of the tin, and slightly up the sides if you like, using the back of a spoon or a flat-bottomed glass. Chill for 15 minutes while you make the filling.
Step 3 of 9
Beat the cream cheese, icing sugar, vanilla and 1 tbsp lemon juice in a large bowl for about 1 minute until smooth and free of lumps. Do not overbeat or the mixture can turn loose.
Step 4 of 9
In a separate bowl, whip the cold cream until it holds soft to medium peaks, so it stands up but still looks glossy.
Step 5 of 9
Fold a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest until no streaks remain.
The last 4 steps are in the full recipe.
Cook’s tip
Use full-fat cream cheese in a block or tub; low-fat versions and spreads may not set firmly.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.