So many of you have asked for this recipe, here it is! A straightforward Vanilla Cheesecake, perfect for any occasion. If, like me, you find vanilla is anything other than ‘plain’, but find this flavour for ice cream or puddings irresistible, I think you’re going to love this one!
Why you’ll love this Vanilla Cheesecake recipe
⭐️ No baking and easy method ⭐️ Add toppings if you fancy ⭐️ Make ahead of time for convenience I knew vanilla was the way to go for this! Made with extract or pods (not the more processed and therefore less authentic tasting essence), the creaminess alongside the buttery, light crunch of shortbread biscuit base is mouthwatering. To remove the seeds from a vanilla pod, use a sharp knife to split the vanilla pod lengthways and scrape the seeds out. Add them to the cheesecake mixture at the same time as you would add the extract. Leave it in the tin in the fridge and cover with a dinner plate or cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!) Can I freeze cheesecake? Yes you can freeze in the tin for up to a month. Defrost in the tin, in the fridge, and serve it when fully thawed. Don’t defrost it at room temperature as the cheesecake will collapse! Do not refreeze.
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If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble. Be sure to whip the mixture very well. It needs to be extremely thick, almost the texture of ice cream. Do sift the icing sugar! It will give a much smoother texture to the cheesecake. It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble. Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). ➡️ Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. ➡️ Remove the knife and wipe as you work your way around the cake. ➡️ If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
