Make ahead No bake vanilla cheese cake (GF)

Name: Make ahead No bake vanilla cheese cake (GF)
Total time: 1200 s
Yield: 2 glasses
Cuisine: British
Ingredients: For the cookie base; 80 g digestive (Gluten free); 30 g margarine; For cream cheese filling; 200 g Full fat cream cheese; 30 g Icing sugar; 90 ml double cream; 1 tsp vanilla extract; 1 tbs lemon juice; For toppings; dark chocolate,orange,raspberry etc

Jay @cook_JSLondon

You can make these dessert recipes in advance, then add the finishing touches to serve them on the day!
An easy digestive biscuit base with a luscious vanilla flavoured no-bake cheesecake filling that is exceptionally simple to make.
I would always use the FULL FAT Cream Cheese, and this is really important if you want a Cheesecake that will set.#mycookbook

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Ingredients

20mins

2 glasses

For the cookie base
80 gdigestive (Gluten free)
30 gmargarine
For cream cheese filling
200 gFull fat cream cheese
30 gIcing sugar
90 mldouble cream
1 tspvanilla extract
1 tbslemon juice
For toppings
dark chocolate,orange,raspberry etc

Saved

Steps

20mins

1

Blitz the Biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
2

Melt your butter carefully so its liquid, and then mix in with the Biscuits. I usually just pour it into the Food Processor and blitz again.
3

Press the Biscuit mixture into the bottom of glasses. and refrigerate/freeze whilst you make the filling.
4

For filling
5

In a Large Bowl, or Stand Mixer, add your Cream Cheese, Icing Sugar, Vanilla and Lemon Juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.
6

Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.
7

Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
8

You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.
9

I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
10

Once whisked, add the Cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.