Cheesecake - Easy Peasy Lemon Squeezy!

This is a recipe which was first discovered by my best friend on BBC Good Food, and then by me on the box of my new cake tins. Obviously meant to be! I don't know anyone who doesn't love this cheesecake - even people who don't like cheesecake have eaten, and loved, this - and now it's a staple at every social gathering we have.

Ingredients:
250g digestive biscuits
100g butter
600g full fat soft cheese
100g icing sugar
1 tsp vanilla extract
284ml double cream

Instructions:
1. Place the digestives in a sandwich bag and beat with a rolling pin until crushed. Place the biscuit crumbs in a mixing bowl and melt the butter over a low heat. Pour the melted butter over the biscuit and mix well ensuring that all crumbs are covered.

2. Line the base of a cake tin (between 22 and 24" in size) with baking parchment. (A springform tin is best for this recipe if available). Add the biscuit to the base of the tin, and distribute evenly, pressing down with your fingertips. Place the base in the fridge for at least an hour.

3. Using an electric whisk, whisk together the cheese and icing sugar. Add the cream and vanilla and whisk again until just combined. Do not over whisk the mixture as it can become runny due to the heat generated.

4. Pour the cheese mixture into the tin, and spread using a spatula. Top with a chocolate or fruit of your choice and refrigerate overnight.

5. Remove from the fridge about half an hour before serving, and be careful removing from the tin.

Note: Don't be tempted to use elmlea in replacement of the double cream - it doesn't work! Trust me on that one ;-)