Cheesecake is one of those beautiful recipes that has a bit of festive wow factor, but is also incredibly easy to make. Winner!
Plus, you can make it a day ahead and leave it in the fridge right up until you want to serve – it’s the ultimate hosting pud.
BLOOMIN' EASY VANILLA CHEESECAKE
You’ll need:
150g unsalted butter, plus extra for greasing
250g digestive biscuits
115g caster sugar
3 tablespoons cornflour
900g half-fat cream cheese (at room temperature)
2 large free-range eggs
115ml double cream
1 vanilla pod, or ½ teaspoon vanilla extract
1 lemon
1 orange
Combine the sugar and cornflour in a bowl, add the cream cheese and beat, ideally with an electric whisk, until creamy.
Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, place it in the fridge until it’s nice and cold.
Your cheesecake will keep for two to three days, covered in the fridge. You can also wrap it tightly with clingfilm and freeze – simply allow the cheesecake to defrost to room temperature when you need it. (Check out more freezer-friendly tips in this feature.)
Need more inspiration? Have a look at our mind-blowing cheesecake recipes.