Vanilla cheese Cake

 

You will need:

75g butter

250g tennis biscuits

2tbsp soft light brown sugar

800g cream cheese

1 lemon

1 Vanilla pod/ 1tsp vanilla essence

800ml fridge cold double cream

75g icing sugar

 

What to do:

·         Put butter in a large pan over low heat and leave to melt. Place biscuits in a plastic food bag, seal it bash them with a rolling pin to be fine crumbs. Or you could blitz them in a food processor if you have one.

·         Tip the crushed biscuits into the now-melted butter add the soft light sugar and mix well, then evenly squidge the mixture into the bottom of the cake tin, really packing it in tightly by pressing it down with your hand or the back of a spoon.   Place in the fridge to firm up while you make the topping.

·         Put the cream cheese in a large bowl and finely grate the zest over, mix in vanilla the mix will loosen slightly.

·         Pour the double cram into a large bowl and sift in the icing sugar. Whisk it, by hand or hand held electric whisk, to almost the same consistency as the cream cheese, just a little looser.

·         Tip the cream into the cream cheese mixture and mix everything gently, with as few stirs as possible.  Tip it onto the biscuit base and smooth the top with the back of a spoon or an offset spatula.

·         Cover with cling film and put it in the freezer for about 30 minutes until just set. If done in the fridge it will take about 4hours to set.

·         Remove from fridge 10 minutes before serving but do not leave too long as it will go soft.

·         Garnish with mint leaves/strawberries/lemon zest, and enjoy.