No-Bake New York Vanilla Cheesecake with Marc de Champagne Strawberry Jam
350g digestive biscuits
125g unsalted butter, melted, plus extra for greasing
2 cups cream cheese (500g)
110g super fine caster sugar
1 tsp vanilla powder or 1½ tsp sugar-free vanilla extract
Zest of 1 unwaxed lemon
1 lemon juiced (30ml)
Tiny pinch of salt
1 cup heavy cream
Preheat the oven to 355ºF / 180ºC / 160ºC fan.
Line a 20cm square spring form tin with non-stick baking paper and lightly grease.
Blitz the digestive biscuits in food processor until fine. Add the melted butter and mix again until a dough forms.
Press the biscuit base into your tin and level using base of a glass. Bake the base for 10 minutes or until golden and just cooked. Allow to cool whilst you make the filling. For a totally no-bake cheesecake you can leave this raw and put in the freezer to set whilst you make the filling. I recommend slightly baking the base though.
Add the cream cheese and sugar to a mixing bowl and beat with an electric mixer to combine. Stir through the lemon zest, lemon juice, Marc de Champagne jam and salt with a spatula.
In a separate bowl, whip the cream until thick, just under stiff peaks.
Fold the cream through the cream cheese mix with a band balloon whisk to com-bine. Taste and adjust the sweetness to taste.
Spoon the filling on top of the base and smooth with a silicone spatula.
Place in the fridge to fully set, about 8 hours, or ideally overnight. Alternatively, place in the freezer until set. If refrigerating, place in the freezer for about 50 minutes - 1 hour to make it firm enough to slice. If you accidentally leave it in the freezer too long, simply allow to come to room temperature a bit before slicing.
Option to top with sliced strawberries and a dusting of icing sugar.
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