The texture of this cheesecake is beautiful – I often find that baked cheesecakes can be a bit dense and heavy, resulting in that squeaky tooth feeling. This one is light and almost mousse-like, but unmistakably a cheesecake. Surprisingly, it isn’t too sweet either.
This makes a big cheesecake but don’t worry if you don’t want it all at once. Cut it into slices and freeze for future treats! Or eat it all up in a couple of days – I won’t judge you.
85g unsalted butter
300ml double cream
400g cream cheese – I used Philadelphia
1 teaspoon vanilla extract