How is it almost Easter already?! I’m still getting over Christmas…
Easter is a time of the year to indulge yourself in sweet goodness and so I thought I would share with you my perfect cheesecake recipe.
It’s guaranteed to have the wow factor!
You can easily swap the gluten free biscuits for normal ones if you’re not catering for dietary requirements. I love cheesecake as the gluten free biscuits lose their sand-like texture when mixed with the melted butter and allowed to set. It’s a rare dish that you can’t tell the difference between gluten free and gluten.
To make this you will need:
1 pack of gluten free biscuits (Approximately 160g)
60g butter – melted (4 Tbsp)
1 tub of philadelphia
100g icing sugar (7 Tbsp)
1 tsp vanilla extract
150 ml of cream
Mini eggs to decorate
Most recipes will tell you to place your biscuits in a sandwich bag and use a rolling pin to eliminate your pent up anger. Whilst this does feel good to vent your frustrations I find the sandwich bag often splits and I end up with a huge mess. Instead, I pour the biscuits into a bowl and use a potato masher to crush them – they’re often still a little lumpy which I don’t mind.
If you have something to blitz the biscuits in then this would be ideal!
Mix the melted butter into the biscuit crumbs and either spoon into individual cake cases or a cake tin. Press down and place in the fridge to set.
In order to make the topping whisk together the Philadelphia, cream, icing sugar and vanilla essence. I tend to use an electric whisk for this and whisk until the topping is of a whipped consistency.
Spoon the topping onto the base mixture, popping a mini egg on each cheesecake for decoration. Return the cheesecakes to the fridge to set.
I love this recipe because it uses whole packets of items – biscuits, philadelphia, etc… I hate recipes that make me buy two packets just so I can use a spoonful from the second. It’s so wasteful.
These cheesecakes were snapped up by all my family and it’s a recipe that I will continue to use over and over again.