Vanilla Dream Cheesecake

Name: Vanilla Dream Cheesecake
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 12 Portionen
Ingredients: 250 g digestive biscuits; 100 g butter; 1 piece vanilla pod; 600 g soft cheese; 100 g icing sugar; 280 ml double cream; fruit compote

Cake

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Cook Time

8 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This no-bake vanilla cheesecake is a delightful treat that's surprisingly easy to make! I've been making this recipe for years, and it's always a hit. The creamy vanilla filling perfectly complements the crumbly biscuit base. It's perfect for birthdays, summer gatherings, or any occasion where you want a simple yet impressive dessert. The best part? It requires no baking, making it ideal for hot days or when you're short on time. Just chill overnight and enjoy! Serve with your favorite fruit compote for an extra touch of flavor.

Ingredients (7 ingredients)

250 g digestive biscuits
100 g butter
1 piece vanilla pod
600 g soft cheese
100 g icing sugar
280 ml double cream
fruit compote

Preparation (5 steps)

Prepare the biscuit base

Thermomix® Setting

10 sec/Speed 8, 3 min/122°F/Speed 2 50

Butter and line a 23cm loose-bottomed tin with baking parchment. Place 250g digestive biscuits into the mixing bowl and crush into crumbs for 10 Sec./Stufe 8. Transfer the biscuit crumbs to a bowl. Melt 100g butter in the mixing bowl for 3 Min./50°C/Stufe 2. Pour the melted butter over the biscuit crumbs and mix thoroughly. Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

180

Extract vanilla seeds

To remove the vanilla seeds from their pod, slice 1 vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife. Set aside.

Make the cheesecake filling

Thermomix® Setting

20 sec/Speed 4, 30 sec/Speed 3

Place 600g soft cheese, 100g icing sugar and the vanilla seeds in the mixing bowl. Mix for 20 Sec./Stufe 4 until smooth. Add 280ml double cream and continue mixing for 30 Sec./Stufe 3 until completely combined. Use the spatula to scrape down the sides of the mixing bowl.

Assemble and chill

Spoon the cheesecake filling onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight (at least 8 hours).

Serve

Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.