Vanilla Cheesecake
Over a year ago
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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
Accompaniment
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Method
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1
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
Chef's Tips
Beautiful served with fresh strawberries
As a low fat alternative, use low fat biscuits and low fat cheese
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