I love this cheese cake, very much like an ice-cream, so creamy, cold and it just sinks in...
Forget the calorie counting and enjoy the moment of sheer bliss!!!
It is the easiest of the cakes I made so far coz…there is no BAKING!!!
You will need:
450 gm cream cheese (at room temperature)
200ml double cream
1 tsp lemon juice
1/2 tsp vanilla essence
1/2 cup melted butter or margarine
10 digestive biscuits
icing sugar for dusting (optional)
10 inch loose bake cake tin ( spring form pan)
Method:
1. Crush the digestives into fine crumbs (whisk in a food processor). Heat the butter in a large pan on a low flame. Add the digestives and stir continuously until the crumbs have absorbed the butter and you can smell a slightly ‘roasted’ aroma. Remove from the heat and press down into your losse base cake tin. Smooth over by using the base of glass. Put into the freezer to cool. In the meantime prepare the filling.
2. In a clean, dry bowl whip the double cream until it forms soft peaks. Don’t over whip! In another bowl gently soften the cream cheese using a wooden spoon and add the lemon juice, vanilla essence and sugar. Next, fold in the double cream. Mix well. Pour the filling into the cake tin and sprinkle with icing sugar.
Allow to set in fridge for at least two hours. Serve with either ice cream, Crème fraiche or fresh berries.
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