Banoffee cheesecake
This banoffee cheesecake has all the comforting flavour of the old-school pud but the style of an impressive dinner party dessert – and it takes less than 30 minutes of hands-on time to make
Easy vanilla cheesecake
- Preparation and cooking time
- Prep:
- Cook:
- + overnight chilling
- Easy
- Serves 10
Skip to ingredients
- 75g salted butter
- 250g digestive biscuits
- 680g soft cheese
- 75g icing sugar
- 2 tsp vanilla extract
- 300ml double cream
- ½ lemonfinely zested
Nutrition: per serving
- kcal528
- fat44.2g
- saturates26.7g
- carbs25.7g
- sugars14.2g
- fibre1g
- protein5.8g
- salt1g
Method
step 1
Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
step 2
Put the biscuits in a food processor and whizz until crumbs. Tip into the melted butter and stir to combine.
step 3
Take a 20cm springform tin and flip the base so the bevelled side is uppermost – this will help when releasing the cheesecake later. Tip in the biscuit mix and pack down, using the back of a spoon to smooth it. Chill in the fridge while you do the next step.
step 4
Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.
