Baked Vanilla Cheesecake
Instructions:
- This is my personal favourite. It is a very rich, creamy cheesecake that needs very little accompaniment when serving. It is ideal as a special-occasion dessert and tastes better if prepared the day before and allowed to mature for at least 24 hours. Both this cheesecake and the chocolate cheesecake recipe are easier to lift in and out of the oven if you place the tin on a baking tray.
- Butter for greasing
- 300g digestive biscuits, crushed
- 120g unsalted butter, melted
- 200g extra thick double cream
- 600g soft cream cheese, light or full-fat
- 1â„2 teaspoon vanilla extract
- 230g icing sugar
- 1 egg, beaten
- Butter a 22cm loose-bottomed tin. Combine the biscuit crumbs and melted butter in a bowl and press down firmly into the base of the tin. Place in the fridge for 30–40 minutes.
- Preheat the oven to 150 C/gas mark 2. Beat the cream and cheese together in a mixing bowl and add the vanilla, sugar and egg. Mix until smooth.
- Pour onto the base and cook in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cheesecake inside to cool. Remove and refrigerate until time for serving.
- Storage: This will keep for 3–4 days in a covered container in the fridge.