full fat soft cheese I used Philadelphia and Wait-rose full fat creme cheese
vanilla powder fresh vanilla stick or essence
icing sugar sieved
double cream heavy cream
For the topping
fresh strawberries washed (and halved just before using)
To make the base/crust:
1. Line line an 8 inch or 21cm loose-bottomed or springform tin with baking parchment or aluminium foil. I use aluminium foil as I find it is easier to handle and moulds better.
2. Place the biscuits in a plastic food bag and uring a rolling pin crush the biscuits into fine crumbs.
. Transfer the biscuit crumbs into a bowl pour over the slightly salted melted butter. Mix thoroughly until the crumbs are evenly coated with the melted butter.
4. Tip them over into the prepared tin and with the help of a spoon, press firmly down and spread the biscuit crumbs into an even layer to perfectly cover the bottom of the tin. Place in the fridge for this to chill.
To make the filling:
1. In a larger glass bowl, place the cream cheese, and the vanilla powder. Beat these for one minute until smooth, using an electric mixer. Add the sifted icing sugar and the double cream and continue to beat until they all homogenise well. Do not overbeat – it should all be a nice firm smooth creamy mixture.
2. Carefully spoon the cream mixture onto the biscuit base, spreading this uniformly onto the base making sure no air bubbles form. Use a small palette knife to smooth down the top of the cheesecake. Put back in the fridge to set for approximately 20 minutes to 1 hour. The filling should be fairly firm so it sets pretty quick.
3. I use a soup bowl or a can to remove the cake from the tin. Place the cake with the tin over the bowl or the can. Gently and gradually, push the sides of the tin down.
Gently slip the cake onto a serving plate, removing the lining parchment paper or the aluminium foil as well as the tin base.
4. Cut the stawberries and decorate your cake as desired. You may serve immediately or place back in the fridge for later.