This recipe is my go to cheesecake recipe. It takes minutes to prepare and the variations are ENDLESS! When I think of different variations, I like to think of it as 3 separate elements, the base, the filling and the topping.
Like any cheesecake recipe, it starts off with a Digestive biscuit base, but you can always adapt this and opt for a Ginger Nut biscuit, chocolate chip cookies, Oreos or even shortbread biscuits.
You could potentially go one step further and add a choice of crushed nuts to the base for that extra crunch, such as Hazelnuts, pine nuts, salted peanuts or macadamia nuts.
For the filling, I usually use double cream and cream cheese, however I have used mascarpone Cheese in the past and this has also worked just as well. Sometimes you can even make a ganache, chill it and then whisk it to make a lighter texture and use this as your cheesecake filling.
My choice of topping usually consists of a fruit (drizzled or dipped in chocolate) or a ganache. I usually love a Nutella Ganache, Peanut Butter Ganache or my Salted Butterscotch.
In this particular recipe, I opted for fresh strawberries (as they were in season) with a ‘light’ drizzle of White Chocolate.
Base:
· 300g Digestive Biscuits
· 75g Melted Butter
Basic Filling:
· 540g Creamed Cheese
· 284ml Pot of Double Cream
· 100g Icing Sugar
· 1 Tablespoon of Vanilla Extract
This particular Variation included:
· 200g Marmalade
· 200g Blueberries
· 300g Strawberries
· 100g White Chocolate
1) Crush the biscuits up in a food processor and add the melted butter slowly. Pack it in a loose-bottomed 23cm inch baking tin or in a glass dish of your choice.
2) In a bowl, whisk the double cream to soft peaks.
3) In another separate bowl, whisk the cream cheese with the icing sugar and vanilla. Once softened, incorporate and fold in the cream cheese with the whisked cream.
Layer this over your biscuit base.
In this particular recipe, I added 200g crushed blueberries to 200g Marmalade in a pan and heated these gently until the marmalade was melted and the blueberries bled. I left it aside to cool.
Note: If you are going to use the Blueberries and Orange Marmalade, I would definitely omit the sugar from the filling recipe, unless you like it sweeter according to your taste.
I then sliced up my strawberries (Around 300g) and melted 100g of White Chocolate to drizzle over.
My Variations:
Cheesecake with Nutella filling & Peanut Butter Ganache
Oreo Cheesecake with Chocolate Ganache Shots
Mango and Lime Cheesecake shots with Pistachio and Rose
Cappuccino and White Chocolate Cheesecake shots
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