This recipe is for a glorified Vanilla Cheesecake. In this case, looks really can be deceiving, by adding a fruity twist to a classic no bake vanilla cheesecake I have made it appear more complex than its traditional title. Like all the recipes I make, you don’t require much skill and will find it easy to replicate.
This Vanilla Cheesecake is a family favourite and trust me they’ve been my guinea pigs for countless recipes, this one is always a fail safe. After last weeks ‘Death by Chocolate Cheesecake‘, this Vanilla Cheesecake was in high demand. We were all in need of something light, creamy and sweet to allow our insides to recover from the chocolate overdose we had encountered. But, I couldn’t present you with a plain ol’ Vanilla Cheesecake so I tried something a little different.
Cheesecake is typically paired with berries and citrus fruits, combinations I use often. If you follow me on Instagram you will have noticed, I more often than not, use berries for decoration. The marriage of fruit and cheesecake creates a tongue tantalising experience, as well as, adding a rich natural colour to a somewhat plain filling. I simply placed fresh blueberries and halved strawberries around the top of the buttery biscuit base to make a mouth watering fruity boarder encasing the silky vanilla filling.
The recipe requires a large quantity of ingredients, normally I use my deep loose bottom tin for this mix, but as I was trying to ‘glam’ it up I used my shallower tin so I had cheesecake filling left over to pipe two tone rosettes on top. I got this idea after a friend tagged me on Facebook to a Tesco tutorial. You will need a well lined 8inch springform tin, a piping bag and a Wilton 1m nozzle.
- 200 grams of digestive biscuits / graham crackers
- 75 grams of unsalted butter, melted
- 1 punnet of strawberries evenly sized, cut into halves
- 1 punnet of blueberries
- 450 grams of soft/cream cheese
- 4 tsp of vanilla extract
- 175 grams of caster sugar
- 175 grams of creme fraiche, chilled
- 480 ml of double cream, chilled
- 1 tsp of red food jel
- Dried raspberries
Step 1: Place the digestives into a large mixing bowl or zip lock bag, using the end of a rolling pin, crush the biscuits into a fine crumb. Add the melted butter into the same bowl as the biscuit crumb, and mix thoroughly until it resembles wet sand. Pour the buttery biscuit mix into your lined springform tin, use the back of a soup spoon to press the biscuits down.
Alternate the blueberries and halved strawberries around the edge of the tin, with the inside of the strawberry against the tin. Place the tin in the fridge while you make the filling.
Step 2: Place the soft cheese, sugar and vanilla into your mixer, using the whisk attachment, mix on a medium high speed. Makes sure you use a spatula to scrape the sides and the bottom of the bowl.
Step 3: Into the sweet soft cheese mixture, add the double cream and creme fraiche. Mix on a medium high until the mix becomes thick enough to hold its shape. Fold the mix together with a spatula, making sure you scrape the bottom and sides.
Step 4: Remove the tin from the fridge and pour in the majority of the mix. Make sure there is enough leftover mix to pipe rosettes around the top once it has set. Place in the fridge for four hours.
Step 4: Run a knife around the top of the tin and then pop the cheesecake out of the tin.
Step 5: Place just less than half of the left over mix in a small bowl and add the red food jel, fold together until it has all turned pink. Using a small palette knife coat the inside of the piping bag with the pink cheesecake mix, then use a teaspoon to spoon the uncoloured cheesecake into the centre of the piping bag. Then swirl rosettes around the top of the cheesecake. Watch this tutorial by Tesco.
Sprinkle dried raspberries in the centre and it’s done. Place back in the fridge until you serve it.
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