The fruit cheesecake has to be my favourite, the lemon and raspberry are sometimes a little too rich for me. This cheesecake is a great alternative for the kids too, as you can add their favourite fruit to it.
The best part is I am hopeless in the kitchen, the smoke alarm cheers me on as I bake and cook but I am trying to gain a little more confidence and yes if you read the many amazing food blogs out there my images and finishing touches are nothing in comparison, but I hope this will encourage you to try too.
How to make a fruit cheesecake
- 100g crushed digestive biscuits
- 50g brown sugar
- 50g melted butter
- 500g full fat cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 200ml lightly whipped double cream
Preparation And Method:
- Mix together the biscuit crumbs and brown sugar in a mixing bowl. Add the melted butter and mix well.
- Spoon the biscuit mixture into a 20cm springform cake tin lined with baking paper. You can use a metal spoon to press the biscuit mixture crumbs down firmly to even it out. Chill in the fridge to set.
- In another mixing bowl, whisk together the cream cheese, icing sugar and vanilla extract until well mixed. You can use a wooden spoon to beat the mixture if you don’t have a whisk.
- Fold in the double cream and mix all the ingredients together.
- Once the biscuit base it set, spoon the cream mixture on top, making sure that there are no air bubbles. Smooth out the cream mixture with a palette knife or metal spoon.
- Chill the cheesecake in the fridge for at least an hour or until it is set, I left mine overnight.
- Remove from the cake tin and slice, you can now add your fruit to the top to transform it into a fruit cheesecake.
Will you be giving this a try? Which flavour cheesecake is your favourite?