Cheesecake is one of those things that you can easily eat all year round. It’s easy to make and when it comes to flavours, the possibilities are endless. From zesty lemon to sweet strawberry, chocolate chip to caramel; there’s something for everyone.
Today I decided to go with a classic vanilla. Simple but sweet and satisfying, most people find this hard to resist. As a finishing touch, I sprinkled crushed hazelnuts on top. I did consider caramelizing the nuts but that required the addition of a lot of sugar and I figured this dessert didn’t need that! In the end, I was glad I left the hazelnuts in their natural raw state as they provided a delicious contrast to the sweet creamy topping.
200g digestive biscuits
400g cream cheese
75g icing sugar
250ml fresh cream
3-4 tsps. vanilla extract
Break up the biscuits and pop the pieces in to a small clean plastic bag. Bash with a rolling pin until they’re completely crushed in to rough crumbs.
Put the butter over a medium heat and when it has melted, take it off the heat and stir in the biscuit crumbs. Press this mixture in to a loose-bottomed tin, using the back of a spoon to make it level. Refrigerate this while you make the topping.
In a large bowl, stir together the cream cheese and icing. Add in the vanilla extract and then the cream, mixing until it’s well combined. Test a little and make any necessary adjustments, to your own liking.
Take the base out of the fridge, cover with the creamy topping and return the lot to be chilled in the fridge for one-and-a-half to two hours. Before serving, crush the hazelnuts in the same style as the biscuits and sprinkle generously over the cheesecake. Enjoy!