This eggless cheesecake is to die for, I only make it once every few months though as I can easily eat the whole thing within a few days! It’s a great dessert for when you have friends over and doesn’t take that long to make (the time is in the setting!).
Setting time: 2 hours
Preparation time: 15 minutes
Serves 8 (or 1 piggy!!)
The Ingredients:
For the Cheesecake
- 150g Digestive Biscuits
- 75g Unsalted Butter
- 500g Cream Cheese (I’ve found that Philadelphia doesn’t work that well in this recipe, it tastes too cheesy)
- 100g Icing Sugar
- 1 vanilla pod or 1 tsp vanilla essence
- 200ml Double Cream
For the Coulis
- 250g Blueberries
- Sprinkle of Cater Sugar to taste
The Method:
- Crush the digestive biscuits to make a fine crumb (you can use other biscuits such as Hobnobs for a more crunchier texture)
- Melt the butter in a pan and stir in the biscuit crumb until fully coated in butter
- Line the base of an 8inch (2 inch deep) round cake tin with biscuit crumb mix and flatten with the back of a spoon, I used a tin with a removable bottom as this makes it easier to remove the cheesecake once it’s set. If you don’t have a removable bottom tin, I would suggest lining the tin with cling film
- Put the biscuit mix in the fridge to set whilst you make the topping
- Beat the cream cheese, icing sugar and vanilla until mixed
- Whip the double cream and fold it into the cream cheese mix
- Remove the biscuit base from the fridge and add the cream cheese mix to the top of it, using the back of a spoon smooth the mix over and put back in the fridge for a couple of hours to set
- To make the coulis, add the blueberries and sugar to a pan and a few tablespoons of water and heat to boiling point and then allow to simmer for a few minutes to reduce the liquid
- Pass the blueberry mix through a sieve to make a thick coulis
- Remove the cheesecake from the fridge and serve with the coulis