Ingredients
Biscuit base
- Digestive biscuits / Crushed to roughly the size of bread crumbs.
- Ground cinnamon
- Butter / melted
Basic Cheese Topping
- Double cream / whipped
- Mascarpone cheese
For every unit of double cream used, add double the units of mascarpone cheese. e.g. when using 1tbsp of whipped double cream, add 2tbsp of mascarpone.
- Caster sugar to taste
Different flavours for the topping
- Melted dark chocolate
- Chocolate shavings and nuts.
- Lemon or Orange grated zest.
- Vanilla pods and Vanilla essence.
Garnish
- Fresh berries
- Tinned berries or cherries, served with melted sugar syrup mixed with little fruit syrup from the tin.
How to make Easy Cheesecake
Lovely summer dessert that’s easy to make. I don’t actually have own any chefs rings, so I couldn’t make a proper looking cheesecake. But actually, if you are in a rush then by using a soufflé dish or even a wine glass (as seen on an episode of The F Word, I think.) can save you time and will taste just as delicious!
- Mix together the melted butter, digestive biscuits and cinnamon.
- Spoon the mixture into a chefs ring and press down with the back of a spoon to make the base. Place into the freezer for a short period of time.
- In a bowl, combine the whipped cream, mascarpone cheese, sugar and any other extras for the topping.
- Spoon into the chefs ring, on top of the biscuit base. Remove the chefs ring using a hot towel or blow torch quickly. If the mixture is too runny, then refrigerate before removing the chefs ring.
- Garnish and serve!
