I love making this simple yummy cheesecake with both of my children – it gets them into the kitchen and enables the three of us to enjoy an activity together. When buying your ingredients, go for the cheaper option, especially when it comes to the digestive biscuits. After much experimentation with this recipe, we have found that, Aldi/Asda/Co-op’s own brand are much better (and are really tasty to munch on whilst making the cake).
There is no baking involved, you just need a refrigerator and a cake tin – easy!
For the Base:
110g Crushed Digestive Biscuits
50g brown sugar
50g melted butter
For the topping:
500g Philadelphia (I prefer light)
100g icing sugar
2 tbsp of vanilla extract
200ml double cream
- Firstly crush the biscuits – we use a large mixing bowl and a rolling pin. This often gets quite messy.
- Whilst the kiddies are crushing the biscuits, I melt the butter in a saucepan.
- Add the butter to the biscuits and brown sugar and stir – the mixture should not be too runny or rough, the ingredients should bind together.
- Once mixed place in the baking tin (I line my tin with baking paper for ease of use but this entirely optional) and then refrigerate – leave for approx. an hour or until the mixture has created a tough base for the topping.
- Mix together the Philadelphia, icing sugar and vanilla extract.
- Finally lightly whip the double cream and add to the mixture.
- Spread over the biscuit base and return to the refrigerator for approx 2 hours.