For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Serve immediately with fresh berries if you like, store any leftovers in the fridge and eat within 2-3 days
Nutrition
Calories: 443kcal | Carbohydrates: 26g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 312mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1300IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
