Last weekend my husband suggested making a cheesecake, we haven’t made one in so long and once he mentioned it I couldn’t get the idea out of my head. So cheesecake we made. Of course, me being me, couldn’t just make an ordinary cheesecake, oh no. I put to use the Tala Daisy Cutters (previous AD partners & affiliate link used) I had. They were so easy to use and even the girls sat there and made them with me. It was a bit therapeutic.
It was such a simple thing to make and yet it made so much difference to the look of the cheesecake, it would be perfect for a little spring garden party. The cheesecake itself is a simple classic, vanilla. So fuss or frills just a great taste! The fondant daisies really worked with the flavour and gave it a little extra sweetness that complimented the creamy cheesecake mix. I’ve popped the recipe below if you fancy giving it ago!
Spring Daisy Vanilla Cheesecake
- 250 g digestive biscuits
- 100 g butter melted
- 600 g full fat soft cheese use Philadelphia
- 100 g icing sugar use Billingtons Golden Icing Sugar
- 280 ml double cream
- 2 tsp vanilla extract
Make the daisies using white ready to roll icing and yellow ready to roll icing. Use the Tala daisy cutters to get them neat. Leave to dry for a few hours before using.
Line a 23cm loose-bottomed tin with baking parchment.
Pop the digestive biscuits into a bag and crush into a fine sand-like texture.
Add the melted butter and the crushed biscuits to a bowl and mix together until well combined.
Tip them into the prepared tin and press firmly down into the base to create an even layer. Leave to set while you make the filling.
Whisk the double cream into stiff peaks adding a little bit of icing sugar every few seconds. Combine with the soft cheese and vanilla extract slowly, until the mixture comes together.
Spoon the cheesecake mix onto the cheesecake base. Leave to set for at least 4 hours. Before serving pop on your daisies.