Easy Cheescake

Ingredients

250g hobnob biscuits (or digestives)

100g butter , melted

1tsp vanilla extract

600g soft cheese

100g icing sugar

284ml pot double cream

 
Method

• Line a 23cm loose-bottomed tin with cling film.
• Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
• Transfer the crumbs to a bowl, then pour over the melted butter.
• Mix thoroughly until the crumbs are completely coated.
• Tip them into the prepared tin and press firmly down into the base to create an even layer.
• Chill in the fridge to set firmly. 
• Place the soft cheese, icing sugar and vanilla extract in a bowl, then beat with an electric mixer until smooth.
• Tip in the cream and continue beating until the mixture is nice and thick.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
• Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
• Leave to set in the fridge - overnight if possible.