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Cheesecake Recipe Uk Easy

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Philadelphia Cream Cheese Cheesecake Recipe With Lemon Juice
Philadelphia Cream Cheese Cheesecake Recipe With Lemon Juice from happycipes.blogspot.com

Description

Cheesecake is one of the most popular desserts in the UK. This easy cheesecake recipe is perfect for beginners who want to make a delicious dessert without spending too much time in the kitchen. The recipe uses simple ingredients that are easy to find in any grocery store. It is also customizable, so you can add your favorite toppings or flavors to create a unique cheesecake that everyone will love.

Prep Time

The preparation time for this cheesecake recipe is approximately 20 minutes.

Cook Time

The cooking time for this cheesecake recipe is approximately 50-60 minutes.

Ingredients

  • 200g digestive biscuits
  • 100g unsalted butter, melted
  • 600g cream cheese, at room temperature
  • 150g caster sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 100ml double cream

Equipment

  • 23cm springform cake tin
  • Baking paper
  • Food processor or rolling pin
  • Mixing bowl
  • Electric mixer

Method

  1. Preheat the oven to 160°C fan (180°C conventional).
  2. Grease the cake tin with butter and line the base with baking paper.
  3. Crush the digestive biscuits using a food processor or rolling pin until they are fine crumbs.
  4. Melt the butter in a saucepan or microwave and add it to the biscuit crumbs. Mix well.
  5. Press the mixture into the bottom of the tin and smooth it out using the back of a spoon. Chill in the fridge for 10 minutes.
  6. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together using an electric mixer until smooth.
  7. Add the eggs one at a time, beating well after each addition.
  8. Stir in the double cream until well combined.
  9. Pour the cheesecake mixture over the biscuit base and smooth the top with a spatula.
  10. Bake for 50-60 minutes or until the cheesecake is set but still slightly wobbly in the center.
  11. Remove from the oven and let it cool completely in the tin before transferring it to a serving plate.
  12. Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.

Notes

  • Make sure the cream cheese and eggs are at room temperature before you start making the cheesecake to ensure a smooth and creamy texture.
  • Do not overmix the cheesecake batter as it can cause the cheesecake to crack while baking.
  • You can add your favorite toppings or flavors to the cheesecake, such as fresh berries or chocolate chips.

Nutrition Info

This cheesecake recipe serves 10 people.
  • Calories: 504
  • Carbohydrates: 33g
  • Protein: 9g
  • Fat: 38g
  • Saturated Fat: 21g
  • Cholesterol: 178mg
  • Sodium: 434mg
  • Potassium: 176mg
  • Fiber: 1g
  • Sugar: 26g
  • Vitamin A: 1458IU
  • Calcium: 106mg
  • Iron: 1mg

Recipes FAQ

1. Can I make this cheesecake recipe without a food processor?

Yes, you can crush the biscuits using a rolling pin in a large plastic bag or between two sheets of baking paper.

2. Can I use low-fat cream cheese for this recipe?

Yes, but the texture and flavor of the cheesecake may differ slightly.

3. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in cling film and aluminum foil before freezing.

Recipe Tips

  • If the cheesecake cracks while baking, don't worry! You can cover it with whipped cream or fruit to hide the cracks.
  • For a smoother texture, you can strain the cheesecake batter through a fine-mesh sieve before pouring it over the biscuit base.
  • If the cheesecake is browning too quickly in the oven, cover it with foil and continue baking until it's set.

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