Vanilla Cheesecake

This lovely vanilla cheesecake is a "no bake" cake, as it just needs to set in the fridge. I have tried out a different blend of soft cheese and so far I think it has worked out very well! The fruity sauce on top just adds that little extra - I'm sure you will enjoy this (and so will anyone who will get a chance to have a bite!)!

Ingredients for a 10 inch cake

200 g of digestives (or any other cookies you like)

100 g of butter (melted)

300 g of soft cheese

250 g of quark

1 vanilla pod

3 tablespoons of vanilla sugar

150 g of caster sugar

3 leaves of gelatine

Double the soft cheese and the quark, as well as the gelatine if you plan to make a normal vanilla cheesecake without the fruit top.



Start off by soaking the gelatine in lots of cold water. Then continue by crumbling up the digestives, either using a food processor or put them in a zipper bag and work them with a rolling pin. Mix in the butter and make sure it all blends in well. Line the bottom of your tin with grease proof paper and spoon the base in and flatten it out. Place in the fridge until needed (at least 15 minutes) Next, slice the vanilla pod open and scrape out all the seeds. In a bowl, whisk together the soft cheese and the quark and add the vanilla seeds. Add the caster sugar and mix everything together. Squeeze any excess water out of the gelatine and heat up in a sauce pan until it dissolves, make sure you stir it whilst it dissolves so that it doesn't stick to the bottom of your pan. Add a spoon of your cheese mixture and whisk in well, until everything is combined nicely. Then pour the gelatine mix into the bowl, whisking it thoroughly. Add the cheesecake mixture on top of the cookie base and let it cool for at least 2 hours. After having left it to set, top it off by making a fruit sauce and assemble it all together. Enjoy! :)