MrsSRD makes the cheesecake in our household using her grand-daughter's recipe, which we've misplaced. She can ask for it again if you're not in a hurry but this recipe looks similar. The vanilla is optional.
Ok made a cheesecake ....sort of adapted few ...but got a query.
My digestive base I wanted bit thicker so I used 10 oz of biscuits to 5 oz of butter
and it was too crumbly
so would the ratio if I want say 9oz of biscuits be 7oz of butter
and I also didn't chill for an hour...so is that essential.
also I used double cream instead of whipping cream what is diff?
but I have to say the topping I did was delicious...I used
2 tubs of full fat soft cream cheese....(300g in each...although 400 might have been better ..as mix bit slack) 40z icing sugar 1tsp van essence 330ml of double cream
the mix tasted lovely but not as firm as maybe I would have liked...is that cos too much cream cheese?
The proportion in the recipe looks right but it's important to firmly press the crumb mix into the dish and as gardener said, the chilling is vital, it sets the butter and prevents the crumbling.