This is our go-to cheesecake recipe - it comes out every year for our dad’s birthday, as it’s his favourite cake! The great thing about this vanilla cheesecake recipe is that you can jazz it up with whatever you like, it’s so versatile! You can make a showstopper that both looks and tastes amazing. It’s creamy and decadent, and the fruit and mint add such a freshness to it that you’ll definitely want to go back for another slice!

Ingredients

200g digestive biscuits - crushed to a fine crumb

120g butter

500g full fat cream cheese

1 tsp vanilla extract

100g caster sugar

300ml double cream

15g gelatin

150ml pure orange juice 

1 tbsp Cointreau (optional)

Fruits of your choice to decorate - we used raspberries, blueberries and mint leaves

Method

1. Line the bottom of an 18 cm springform round cake tin with foil and lightly grease the sides

2. Melt butter in a small pan and stir in biscuit crumbs. Place crumb mix into cake tin and smooth the base firmly pressing the mix into the tin - place in the fridge to chill. 

3. In a large bowl beat together the cream cheese, vanilla extract and sugar.

4. Whisk the cream into soft peaks and gently fold into the cream cheese mix. 

5. Following the makers instructions melt the gelatine sheets using the orange juice and leave to cool. If using fold in the Cointreau at this point then add the liquid into the cheese mixture and whisk in (we use an electric hand whisk). 

6. Pour the mixture on top of the prepared biscuit base and smooth the top with the back of a spoon. 

7. Chill in the fridge for at least 3 hours.

8. Remove the cheesecake from the tin by gently running a warm pallet knife around the sides and place on a serving plate. Decorate with fruits of your choice.