Vanilla Cheesecake

I love Food's avatar
I love Food

Ingredients

  • 300
    g Biscuits (I used Hobnobs)
  • 100
    g Dairy-Free Butter
    melted
  • 450
    g Dairy-Free Cream Cheese
  • 100
    g Diary-Free Double Cream
  • 80
    g Macro Mike Vanilla Buttercream Premium Almond Protein
  • 80
    g Cacao Butter
    melted

Instructions

1
-In a pan, melt the butter over a medium heat, whilst you break up the biscuits (either in a food processor or by hand with a bag and rolling pin), until they are a crumb-like texture.
2
-Place the broken biscuits into a bowl with the melted butter and mix until it’s all combined and the mixture starts to come together.
3
-Transfer the biscuit mixture into your tin and press the mixture to compact it so it holds its shape. Make sure the bottom of the tin is completely covered and the top is as flat and smooth as possible.
4
-In a bowl, combine the cream cheese, cream and vanilla extract. Whisk them together until they’re combined and the mixture is smooth (I use a standing mixer on a high speed with a whisk attachment, but you can do this by hand of you’d rather, it will jus
5
-Add the vanilla protein powder to the cream cheese mixture and whisk until it’s combined and smooth once again. -Finally add the melted cacao butter and whisk for a final time, until the mixture is smooth, light and airy.
6
-Transfer the filling mixture into the tin, on top of the biscuit base. Spread it around to make sure it covers the base and fully fills the tin, trying to smoothen the top as much as possible. -Then place your cheesecake in the fridge for an hour, to al
I love Food's avatar
-In a pan, melt the butter over a medium heat, whilst you break up the biscuits (either in a food processor or by hand with a bag and rolling pin), until they are a crumb-like texture.