store cupboard cheesecake
rating:Just made from what was in the fridge and larder, and excellent it was too!
base:
1 small packet of digestive bikkits (330g?)
about 100g butter
filling:
1 tub ricotta (250g)
1 small tub double cream (170ml, I think)
1/2 tsp vanilla essence
about 60g icing sugar
Blitz the bikkits in a food processor until they are encrumbed, then melt the butter, and combine the two. Press into the base of a 9-10" *loose based* cake tin. Put in the fridge to cool.
Beat together the ricotta and icing sugar. In a separate bowl, whip the cream till it is standing in peaks. Combine cream and ricotta mix and add the vanilla essence. Pile it in on top of the bikkit base, and smooth as best you can; I have no idea how commercial cheesecake makers do this; mine was rather rippled :)
I decorated mine with some gorgeous Hereford strawberries, hulled and halved, but you could do chocolate shavings, or blackberries, or anything you like, really.
