Torrevieja Forum and Discussion Board

Preparation time: 40 minutes (plus 6 hours+ chilling time)
Cooking time: Nil
Serves: 12

No nutritional information available.

Ingredients

For the biscuit crust:

- 200g digestive biscuits, or other plain biscuits/cookies
- 90g unsalted butter, melted
- ½ tsp cinnamon powder (optional)
- 1 tbsp brown sugar
- Pinch of salt

For the cheesecake filling:

- 2¼ tsp gelatin powder, unflavoured
- 2 tbsp cold tap water
- 1 cup thickened or heavy cream, or any whipping cream, fridge cold
- 500g cream cheese block (not tub), well softened at room temperature
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice

Decorations (optional):

- 6 strawberries, halved, plus extra for serving
- Whipped cream, half batch for decorating, or full batch for extra to serve on side

Method

1. Turn the base of a 20cm springform cake tin inverted. Grease with butter very lightly. Place a square piece of parchment/baking paper on the base. Then clip into the cake tin – excess paper will stick out. Butter and line the sides of the tin.

2. For the biscuit crust, break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs. Add the butter, cinnamon and salt. Blitz until it resembles wet sand. It should stay together when pinched between your fingers. Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Then flatten and press the base and walls using something with a flat base and vertical edges. Aim for the wall to be 9mm from the top of the rim. Refrigerate crust until required.

3. For the gelatine, put the water in a small bowl and sprinkle the gelatine across the surface evenly. Whisk until dissolved then set aside for 3 minutes or until it firms up like rubber. Microwave for 15 seconds on high or until it melts, not boiling. Cool for 5 minutes while you make the filling, ensuring it is still liquid when you use it.

4. For the cheesecake filling, put the cream in a bowl and whip it with an electric beater on high for 2 minutes until firm peaks form. Put the cream cheese and sugar in a separate large bowl. Using the same beater, beat on high for 1 minute just until it is soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds on high to mix it through thoroughly. Do not beat excessively to avoid too many air bubbles in the cheesecake. Add about ¼ of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon. Then fold in the rest of the cream. Pour into the crust, smooth the surface. Refrigerate for 6 hours+ to set.

5. To serve, remove sides of the cake tin. Use then overhang paper to slide cheesecake off the tin base onto a serving plate. Then slide the cheesecake off the paper. Decorate the top with whipped cream and strawberries, if desired. Cut into slices and serve.