Few desserts entertain better than a decadent cheesecake bursting with colour and natural fragrances. They may look tricky but we’ll let you in on a secret… they’re a cinch! The key to a cheesecake is a simple biscuit crumb base, from here depending on your desired recipe, cream or ricotta cheese, (sometimes) more cream, sugar, eggs,  plus other flavourings are be combined to make cheesecake fillings. Below is our instant cheesecake biscuit crumb base recipe that can form a foundation to a great many cheesecake recipes. Stay tuned to Essentials for more cheesecake recipes in the coming days.

Cheesecake Biscuit Crumb Base

Makes enough to line the base of a 20cm springform cake pan

200g buttersnap biscuits
125g unsalted butter, melted

Method

1. Add biscuits to a food processor and blitz until a fine crumb.

2. While continuing to blitz slowly pour in the melted butter. Mix until well combined.

3. Remove from food processor and press into a lined springform cake pan (for New York and Turkish Delight Cheesecakes), rectangular flan tart tin (for Sesame Ricotta Cheesecake Tart) or lined muffin tins (for Individual Brûlée Cheesecakes).

Cheesecake Biscuit Crumb Base
Cheesecake Biscuit Crumb Base

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