A cheesecake recipe that is easy to make, relatively cheap and great tasting!
In culinary terms, if the likes of Gordon Ramsey and Nigella Lawson are the multi-million-pound mansions that line the salubrious streets of West London, mine would be the equivalent of a urine-soaked cardboard box on a wet and Wintery night on London’s streets.
I’m the type of man that can burn salad. Pressure cooking for me means having to cook for anyone other than myself. So when I do try my hand at something in the kitchen, it needs to be simple.
When my other half made a cheesecake over the New Year, I asked for the recipe because not only did it taste great, but it looked relatively easy to make.
The cheesecake itself is the non-cook variety, meaning you can throw the ingredients together and leave it in the fridge to set.
- 100g digestive biscuits, crushed into crumbs
- 50g demerara sugar
- 50g butter, melted
- 500g full-fat cream cheese
- 100g icing sugar
- 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
- 200ml double cream
- Mix together the biscuit crumbs and demerara sugar in a mixing bowl. Add the melted butter and mix well.
- Spoon the biscuit mixture into a cake tin lined with or baking parchment, or into a glass dish. Use a metal spoon to push down the biscuit crumbs firmly so that they are evenly spread. Chill in the refrigerator until set.
- Mix together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract before folding in the double cream.
- Spoon the cream mixture over the chilled biscuit base and then smooth the top of the cheesecake over.
- Chill the cheesecake in the refrigerator for 1 hour until set.
- Serve in slices.
I’ve made this recipe once and seen it made a separate time, and on both occasions it needed far longer than an hour to set. As it’s a chill-only cheesecake, it can be eaten after an hour, but is quite messy as a result (hence the title of this post!) For best results, leave it to set in the fridge overnight and the results are much better.
Money saving tips
Money’s tight at the moment, and there’s no doubt that the cheesecake is a luxury treat, so I had to skimp and make it as cheap as possible. Quite simply, there’s no problem going cheap here. I bought Tesco’s own cream cheese for £2.20 and their own Digestives for 69p. Having vanilla extract, sugars and butter in the cupboard already and the whole cheesecake cost less than a fiver to make (and if I have these in already, there’s no reason why anyone shouldn’t!)