Vanilla cheesecake recipes
Our top 3 of 5 Vanilla cheesecake recipes
Beautiful served with fresh strawberries As a low fat alternative, use low fat biscuits and low fat cheese
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- 200g digestive biscuits crumbed
- 200g butter diced
- 740g full fat cheese, such as Philadelphia
- 225g caster sugar
- 3tbsp cornflour
- 2 vanilla pods - seeds only
- few drops Vanilla Extract
- 2 eggs beaten
- 240ml double cream
- butter for greasing
- Blend the biscuits in a blender until they look like breadcrumbs.
- Melt the butter in a small pan.
- Add the butter to the biscuits and mix quickly
- Grease a 20cm round cake tin and add the biscuit mix. Use the back of a metal spoon to push the mixture firmly into the tin.
- Place in the fridge for an hour to set
- Preheat the oven to 160C - gas mark 4
- Using a mixer on a low setting combine the cheese, sugar, cornflour, vanilla seeds and extract until smooth and thick
- Add the eggs and cream and mix in
- Spoon this creamy mixture into the cake tin on top of the biscuit base. Ensure you have an even layer
- Bake for 45 minutes or until set in the centre, then increase the oven temperature to 180C - gas mark 6 for ten minutes to brown the top.
- Remove from the oven and leave until cold, then chill in the fridge until ready to serve
- 175g Digestive biscuits
- 50g Hazelnuts
- 100g Butter
- 350g Mandarins in juice
- 1 sachet Gelatine
- 350g Soft cheese (Philadelphia is best)
- 1 Lemon
- 150ml Soured cream
- 75g Caster sugar
- 2 Eggs (separated)
- The base - crush the biscuits and hazelnuts. (The best way is put them in a plastic bag and bash them with a rolling pin - not for any culinary reason but it is more satisfying than a blender.)
- Then melt the butter in a pan and add the crushed biccy/nut mixture.
- Stir it so the mixture is all coated by the butter and then put it into a 20cm cake tin with one of those bases that you can push out.
- I find it is best to push the mixture down a bit to make a nice solid and crunchy base. (Best to grease the tin with the butter paper too.)
- Stick it in the fridge to chill.
- Meanwhile, make the cheesecake mixture:
- Drain the mandarins, put them in a container in the fridge for decorating the cheesecake tomorrow and keep 1/4 pint of juice for the next bit (sorry to go all Imperial at this stage).
- Put the juice into a mixing bowl that will sit in a saucepan of hot water (not yet!) and sprinkle the gelatine on. Wait until the mixture goes spongy. While waiting, grate the lemon rind off the lemon and squeeze it of all its juice.
- When the gelatine mixture is spongy, stand it in that pan of hot water and heat and stir it until the gelatine has dissolved and the liquid is clear and smooth.
- Remove it from the heat and stir in the lemon juice and rind and leave it to cool off. Then put the cheese, the cream and the sugar into a big bowl and beat them together until they are nicely blended and the 19 mixture is soft.
- Stir in the egg yolks to the cheesy mixture and then stir in the gelatine liquid. Next, beat the egg whites until they are stiff (as you would when making a meringue) and then carefully fold it in to the cheesy mixture.
- When the mixture is nice and smooth take the base back out of the fridge and, if the base is chilled and reasonably solid, pour the cheesy mixture in and return the whole lot to the fridge overnight.
- Next day:
- Before your guest(s) arrive, check the cheesy mixture has gone solid and then push the whole thing out of the cake tin and put it onto a plate for serving. Use the mandarins you saved to decorate the top. When you serve it you might need a pretty strong arm to slice through the base if you took my advice to press it down when you put it into the tin. Finally, a word of warning - the recipe makes a cheesecake big enough to feed 5 or 6 people, but the two of us tend to get through it in only a couple of attempts!
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- 3 eggs
- 1 tsp Vanilla Sugar
- 2 tsp lemon juice
- 1 lb Chevingtons Medium fat soft cheese
- 1 box (80grams) vanilla pudding mix
- 1 9-inch Graham cookie base (or make your own cookie base)
- 1. Preheat oven to 160C
- 2. Beat all ingredients together in mixer on medium speed.
- 3. Put into graham cracker base and smooth top.
- 4. Bake for exactly 30 minutes. In your oven place a container almost full of water and leave it on the shelf underneath your cake while it bakes. leave for another 30 minutes to cool in oven.
- Refrigerates Well.