Quick cheesecake recipe

Quick Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to satisfy your sweet tooth in a hurry? Look no further than this quick cheesecake recipe. With just a few simple ingredients and minimal prep time, you can whip up a deliciously creamy cheesecake that is sure to impress. Whether you're hosting a last-minute gathering or craving a homemade dessert, this recipe is a go-to for its convenience and mouthwatering flavor.

Keywords: quick, cheesecake, recipe, easy, creamy.

Quick cheesecake recipe details

Quick cheesecake recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

	For the Base:
10	digestive biscuits, crushed
50 g	butter
	For the Filling:
600 g	cream cheese
3 medium	eggs
2 tbsp	plain flour
175 g	caster sugar
1 tsp	vanilla extract, use an extra ½ tsp if preferred
150 ml	double cream, small carton

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Crush the biscuits in a bowl with the end of a rolling pin, or pulse a few times in a blender until finely ground.

Melt the butter in a small pan and blend into the crumbs. Press into the base of an 8-inch springform or loose-bottomed cake tin using the back of a spoon to firm. Bake for 5 minutes, remove from oven and allow to cool.

To make the filling: Beat the cheese with the sugar until light. Add the eggs one at a time and beat in thoroughly. Add flour and vanilla and beat again. Finally mix in the cream, without over-beating.

Pour mixture into prepared base and bake for about 45 minutes or until the centre of the cake is just firm but still light and springy and the sides are just pulling away from the tin. Do not overbake as the top will heavily crack, although slight, shallow cracking is likely as the cake cools.

Turn off the heat and allow the cake to cool in the oven. Remove while warm and slide a knife around the inside of the tin to release. Remove the tin outer and allow to cool completely on the tin base. Use a palette knife to release the cake from the base and slide the cake onto a serving dish. Chill for 5-6 hours before serving.

Serve chilled, with a few berry fruits per portion if desired.

Option:
A spread a few raspberries or strawberries over the base before filling and top with the same fruit to serve.

About this recipe:
This was the first cheesecake I had made for many years. It was prompted by the purchase a few days prior of a small piece of cheesecake from a manufacturer who supplies retailers, restaurants and hotels. Theirs was very nice but extremely expensive for its size. I assembled this recipe with ingredients I had in stock by averaging several similar recipes and slightly modifying the result. I was told that this had a far better flavour and texture and actually cost less than half of the cost of the small piece of professionally made product.


Preparation time:
ca. 20 min
Resting time:
ca. 6 hrs
Grade of difficulty:
easy
Calories per portion:
n/a