Easy Cheesecake Recipe With Digestive Biscuits

September 03, 2023 Post a Comment

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Easy Cheesecake Recipe (no bake!) The Recipe Rebel {VIDEO} from www.thereciperebel.com

Description

Cheesecake has always been a crowd-pleaser, but it can be quite intimidating to make. However, this easy cheesecake recipe with digestive biscuits is perfect for beginners. It's simple, delicious, and requires minimal effort. The base is made with digestive biscuits, and the filling is a creamy and tangy cheesecake mixture.

Prep Time

Preparation time for this easy cheesecake recipe with digestive biscuits is about 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

For the biscuit base, you will need:

250g digestive biscuits
100g unsalted butter (melted)

For the cheesecake filling, you will need:

600g full-fat cream cheese (at room temperature)
200g caster sugar
4 medium-sized eggs (at room temperature)
1 tsp vanilla extract
200ml sour cream

Equipment

Springform cake tin (9-inch)
Baking paper
Mixing bowls
Electric mixer
Spatula

Method

Preheat the oven to 180°C/350°F.
Prepare the cake tin by lining the bottom with baking paper.
Crush the digestive biscuits in a mixing bowl until they become fine crumbs.
Add the melted butter to the biscuits and mix until well combined.
Pour the biscuit mixture into the cake tin and press it down using the back of a spoon until it's even.
Bake the biscuit base for 10 minutes and then remove it from the oven and let it cool.
In a mixing bowl, beat the cream cheese and caster sugar together until smooth using an electric mixer.
Add the eggs one at a time, mixing well after each one.
Stir in the vanilla extract and sour cream until the mixture is smooth.
Pour the cheesecake mixture onto the cooled biscuit base and smooth it out using a spatula.
Bake the cheesecake for 35-40 minutes or until the edges are set but the center still jiggles a little.
Remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, cover the cheesecake with cling film and refrigerate it for at least 3 hours or overnight.
Serve chilled and enjoy your easy cheesecake with digestive biscuits!

Notes

Make sure that the cream cheese is at room temperature before you start mixing it. This will help it to blend more easily and create a smooth mixture. When adding the eggs, make sure to mix well after each one. This will help to create a light and fluffy cheesecake filling.

Nutrition Info

This easy cheesecake recipe with digestive biscuits contains approximately:

Calories: 457
Carbohydrates: 39g
Protein: 7g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 156mg
Sodium: 331mg
Potassium: 166mg
Fiber: 0.5g
Sugar: 30g
Vitamin A: 1182IU
Calcium: 91mg
Iron: 1mg

Recipe FAQ

Can I use a different type of biscuit for the base?

Yes, you can use any type of biscuit you like for the base. Graham crackers or Oreo cookies work great too!

Do I have to use sour cream in the cheesecake filling?

No, you can omit the sour cream if you don't have any or don't like the taste. The cheesecake will still be delicious without it.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in cling film and then aluminum foil to prevent freezer burn.

Recipe Tips

Make sure that the cream cheese is at room temperature before starting the recipe.
When adding the eggs, mix well after each one to create a light and fluffy cheesecake filling.
Let the cheesecake cool to room temperature before refrigerating it to prevent condensation from forming on the surface.
For a neat and clean slice, dip a sharp knife in hot water and wipe it dry before cutting the cheesecake.

Enjoy your delicious and easy cheesecake recipe with digestive biscuits! It's the perfect dessert for any occasion.