Vanilla cheesecake recipes
Ingredients
- YOU WILL NEED
- 1 vanilla pod or 2 tsp vanilla extract
- 175g caster sugar
- 75ml vodka
- 400g philadelphia,softened
- 3tsp powdered gelatine
- 284ml double cream,lightly whipped
Method
- line the base of a 20cm springform tin, split the vanilla pod lengthwise and scrape out the seeds with a knife. combine the vanilla seeds and pod or vanilla extract, 60g of the sugar and vodka in a small saucepan, stir over a low heat until the sugar is dissolved. Bring the mixture to the boil and simmer for 1 minute, cool then discard the vanilla pod. Beat the philly and remaining sugar in a large bowl with an electric mixer until smooth, add the vodka syrup. Dissolve the gelatine in 4 tablespoons of water, over a pan of hot water and mix well, stir into the vodka mixture, gently fold in the whipped cream until combined, pour the mixture into the prepared tin, refrigerate for 2-3 hours or until set.
linzandsteve has contributed to these popular cooking recipes:
Ingredients
- 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
Method
- 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 ontop 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
Chef Eve has contributed to these popular cooking recipes:
Ingredients
- 100g Digestive Biscuit (crushed into crumbs)
- 50g Demerara Sugar (Normal Sugar Will Do)
- 70g Butter (Melted
- 500g Full-Fat Cream Cheese (Mascapone)
- 100g Icing Sugar
- 1 tsp Vanilla Extract
- 200ml Double Cream
Method
- In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.
- Spoon the biscuit mixture into a 20cm spring-form cake tin lined with baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
- In a large mixing bowl, using a whisk or wooden spoon, beat together the cream cheese, icing sugar and vanilla extract until well mixed.
- Fold in the double cream, mixing well.
- Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a metal spoon.
- Chill the cheesecake in the refrigerator for 1 hour minimum until set.
- Add appropriate toppings after set, REMEMBER to leave in cake tin if warm/hot so can set again in fridge!!!
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