Every cheesecake has a classic base. Once you master this, then the rest is basically topping. This is a halal Vanilla cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. This recipe is based on 100% halal ingredients. The only real difference here is the addition of more vanilla.
Make sure you save a bit of cheesecake for the following day. You may notice it tastes much better.
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You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.
Yields6 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
Base
110gdigestive biscuits (7 or 8)
50gbutter
25glight brown soft sugar
Topping
500gsoft cheese
100gicing sugar
5dropsvanilla essence
280mldouble cream
Topping 2
1tspvanilla extract
1cupsour cream (240g)
30gicing sugar
Base
1
Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).
2
Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.
3
Add to the cake tin and then chill in the freezer.
Topping
4
Whisk together the soft cheese, sugar, vanilla drops, until smooth and creamy. Then whisk in the double cream.
5
Add to the base and let it chill for a couple of hours.
6
Mix together the sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.
Ingredients
Base
110gdigestive biscuits (7 or 8)
50gbutter
25glight brown soft sugar
Topping
500gsoft cheese
100gicing sugar
5dropsvanilla essence
280mldouble cream
Topping 2
1tspvanilla extract
1cupsour cream (240g)
30gicing sugar
Directions
Base
1
Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).
2
Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.
3
Add to the cake tin and then chill in the freezer.
Topping
4
Whisk together the soft cheese, sugar, vanilla drops, until smooth and creamy. Then whisk in the double cream.
5
Add to the base and let it chill for a couple of hours.
6
Mix together the sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.
