Quick Vanilla Cheesecake

A community recipe by Mrtokyo

Not tested or verified by Nigella.com

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Introduction

I got this prepared in about 35 minutes, hence the name. I made this after getting a bit of inspiration from the cheesecake my mum makes back at home, but putting a bit of a twist on the filling she traditionally does by using creme fraiche. I have since had half my flat knocking on my door begging for a piece!

Ingredients

Serves: 6-8

Metric Cups

For the Base

100 grams unsalted butter
225 grams digestive biscuits (crushed)
1½ tablespoons brown sugar

For the Filling

100 grams cream cheese (full fat)
50 grams caster sugar
100 grams creme fraiche
3 tablespoons vanilla extract

For the Base

4 ounces unsalted butter
8 ounces graham crackers (crushed)
1½ tablespoons brown sugar

For the Filling

4 ounces cream cheese (full fat)
2 ounces superfine sugar
4 ounces creme fraiche
3 tablespoons vanilla extract

Method

Quick Vanilla Cheesecake is a community recipe submitted by Mrtokyo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt the butter in a small bowl in the microwave for 1 minute/2 minutes (depending on wattage of your microwave).

In a seperate bowl, place the brown sugar and the crushed digestive biscuits. Stir in the butter gradually until it gains a consistency similar to wet sand.

Line a sponge tin with greaseproof paper, and spoon the biscuit base mixture into the tin, smoothing out so it covers the whole of the tin. Chill for 30 minutes.

Whilst the biscuit base is chilling, beat together the cream cheese, vanilla extract and caster sugar in a bowl, gradually folding in the creme fraiche. It should be of a thick, dropping consistency in nature.

Once the biscuit base has chilled, spoon over the filling, and smooth out with a knife.

Leave to chill in the fridge for a further two hours and serve.

Melt the butter in a small bowl in the microwave for 1 minute/2 minutes (depending on wattage of your microwave).

In a seperate bowl, place the brown sugar and the crushed graham crackers. Stir in the butter gradually until it gains a consistency similar to wet sand.

Line a sponge tin with greaseproof paper, and spoon the biscuit base mixture into the tin, smoothing out so it covers the whole of the tin. Chill for 30 minutes.

Whilst the biscuit base is chilling, beat together the cream cheese, vanilla extract and superfine sugar in a bowl, gradually folding in the creme fraiche. It should be of a thick, dropping consistency in nature.

Once the biscuit base has chilled, spoon over the filling, and smooth out with a knife.

Leave to chill in the fridge for a further two hours and serve.

Additional Information

Of course, you may wish to serve this with fruits - raspberries go particularly well with this I've found, as they really compliment the sweetness of the vanilla. To speed things up even more, it might be an idea to use vanilla sugar in place of the extract.

Tell us what you think

What 8 Others have said

I should have read the comments before I made this! Just to emphasise the quantities aren't right in this recipe. You need double the amount of cheesecake mixture and only one TEASPOON of vanilla essence, definitely not three TABLESPOONS! The amount of biscuit base is fine.

Posted by Professionalcook on 6th October 2019
When I first made this cake the topping tasted very alcoholic due to the high amount of vanilla extract. It was also very thin. Since then I have doubled the amount of topping and used 2tbsp of vanilla extract and the result is perfect. It also sets much better and the base softens nicely if left in the fridge overnight.

Posted by Emembeegee on 20th April 2017
I made this and was a touch disappointed. However, on my second go, I doubled the cream cheese (mascarpone) and used whipping cream rather than creme fraiche. By reducing the vanilla extract I was much more happy with the result.

Posted by sian1201 on 6th November 2014
Made some adjustments due to the other comments listed which were 250g cream cheese and 200g creme fraiche. Only 2/3rds of the base mix was used which was plenty. With that in mind flavours were delicate and simple. Not sickly sweet like some can be and was so simple to make. Placed in freezer for 2 hours and fridge for about the same and set perfectly. Will make again and play with extra flavours. Thanks.

Posted by Marty09 on 3rd August 2014
I made this with the kids helping so very easy. As I read the comments I modified the recipe somewhat. 250g cream cheese 200g creme fraiche Placed it in the freezer for 90min than in fridge for 90min and was perfect. We found it balanced well, not too sickly sweet, and we added a strawberry sauce which was 1.5 cups of strawberry, 1/4 cup sugar blended till combined well then put in fridge till needed. Overall, simple and balanced flavours and easy to make. Awesome, and thank you.

Posted by Marty09 on 2nd August 2014
A WASTE OF INGREDIENTS. The base mix was very thick but tastes good. Maybe use less biscuits. The fillings was vile. It tasted like cheese and sugar, not cheesecake and the quantity was not enough so I doubled it. Okay the vanilla, most recipes use a teaspoon or a few. This uses 3 tablespoons. An average bottle is 35ml, a tablespoon is 15ml, 3 is 45ml, that's a bottle and a half of vanilla extract. Seriously! The consistency was nothing like cheesecake either. Also 35 minutes to make is not quick for a cheesecake. Most take that time or less but take hours to set.

Posted by Sylvan on 26th January 2014
Today I made this cheesecake, and was highly disappointed with the results. Firstly, I had to double the amount of filling because there wasn't enough to cover the base. Secondly, I had left the cheesecake in the fridge for the specified amount of time and it was still the same as when I had put it in there two hours before hand. The base and taste of the cheesecake was good, but the consistency was nothing like a cheesecake - more like an icing on a biscuit. If you are looking to make a cheesecake, I would not recommend this recipe as it is nothing like one.

Posted by sn1234 on 16th July 2013
Made this cheesecake today, made it to exact measurements - it was really thin. If I was to make it again I'd triple the measurements. Tasted like white chocolate.

Posted by Millsxk on 27th June 2013