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Simple Vanilla Cheesecake Recipe by Kelvin Mullins




Kelvin Mullins is the Group Pastry Chef for the Pig Hotels and he recently had fun putting together this delicious Vanilla Cheesecake Recipe using one of our new soft cheeses.


This new cheese has been made in collaboration with The Pig Hotels is about to launch - watch this space for more details!


This incredibly versatile 40% fat soft cow’s milk cheese, from the Book and Bucket Cheese Co, can be used as an alternative to cream cheese, and I’ve used it for this very simple cheesecake that you can make at home. With a shelf life of three weeks, in the fridge, it’s also very practical, with little wastage.

For this recipe, I used Hob Nob’s, as I like the additional texture the biscuits give, over digestives.

For the base, you’ll need...


200g Hob Nob’s or Digestives

50g Butter

20g Runny honey

Method:


  • Break the biscuits into a food processor, and blitz until fine (or if you don’t have one, place in a freezer bag and crush with the base of a pot or rolling pin)

  • Gently heat the butter and honey, but do not boil.

  • Pour the hot butter on to the crushed biscuit, and with a spoon, work in the butter and mix until all the crumbs are coated.

  • Push into a lined 8”/20cm sandwich cake tin, or flan ring, and press down with a spatula, large spoon, or palette knife.

  • Chill in the fridge.

For the cheesecake...


360g of the new Book & Bucket soft cow’s milk cheese (soon to launch)

70g caster sugar

1 vanilla pod, split and scrapped (or vanilla essence to taste)

140g double cream

Method:


  • In a food mixer with beater attachment (or large bowl and spatula), combine the cheese, sugar and vanilla, but do not over work!

  • In another large bowl, whip the cream until it forms soft peaks.

  • Using a spatula (not a whisk), gently fold the cream into the cheese in 3 or 4 stages.

  • Remove the base from the fridge, and in stages push the cheese mix on to the biscuit base.

  • Now with a cranked palette knife (or the back of a spoon/spatula), level the cheese but try not to overwork it. Now chill uncovered for at least an hour.


Fruit topping...

Plain or vanilla cheesecake goes really well with fresh berries, especially strawberry, blackberry, raspberry and blueberries.


If you want to make a sauce from some of the berries, simply place them in a pan with a little sugar, and a dash of alcohol (optional) and cook over a low heat until the berries start to break down. Remove from the heat and use a whisk or spoon to gently mash the fruit. Allow to cool slightly before chilling.


When ready to serve, either add the remaining fresh berries to the fruit puree, or pour the puree on the cheesecake, and then top with the remaining fresh berries.


Enjoy!