No-Bake Vanilla Cheesecake (No Gelatine)

Ingredients

• 1 1/2 cup digestive biscuit crumbs (150 g)
• 1/4 cup unsalted butter (60 g), melted)
• 16 oz full fat cream cheese (450 g), room temperature)
• 1/2 cup powdered sugar (60 g)
• 2 tsp vanilla extract
• 1/2 cup whipping cream, min 35% fat (125 ml), chilled)
• some sweetened whipped cream

Instructions

1. The Base
2. Bash
3. Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.
4. Freeze
5. Pour into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.
6. The Filling
7. Whisk
8. Add cream cheese into another bowl and whisk until fluffy, using a handheld mixer. Now add in vanilla extract and powdered sugar. Mix until well combined. Set aside.
9. Chill
10. In another bowl, whisk whipping cream until stiff peaks. Add into cream cheese mixture and gently fold everything together, using a spatula. Pour into prepared springform pan. Chill for minimum 8 hours or until fully set, in the coldest part of the fridge.
11. How To Remove Cheesecake From The Pan
12. Transfer
13. Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate. Slice and serve!
14. Tips
15. Please refer to my tips above on how to get it right.