Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

Ingredients

  • 1 1/2 cups digestive biscuits (crushed, also known as semi-sweet biscuits)
  • 2 1/2 oz. unsalted butter, plus extra for greasing
  • 32 oz. (4 8-ounce packages) full-fat cream cheese
  • 3/4 cup superfine sugar (also known as golden caster sugar in UK)
  • 6 fl. oz. sour cream
  • 3 tablespoons plain flour
  • 3 free-range eggs, plus 1 egg yolk, lightly beaten
  • 3 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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Directions

Preheat the oven to 350 degrees F. Grease and line the base of an 8-inchspring form cake tin.

Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, and then flatten (using a spoon).

Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.

Reduce the oven to 320 degrees F.

In a large bowl, beat together the cream cheese and golden caster sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and Nielsen-Massey Vanilla Bean Paste or Vanilla Extract, beating well between each addition.

Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still have cream on top with just a slight golden hint around the edges.

Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly open. Leave the cheesecake to cool in the oven – this prevents the top from cracking.

Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

 

 

Notes:

Eric’s “Jazz It Up“:
– Serve with chunky fresh blueberry compote with crème de cassis.
– Sprinkle chopped chunks of toffee fudge and drizzle a salted caramel sauce.

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

  • 150 g digestive biscuits (crushed, also known as semi-sweet biscuits)
  • 70 g unsalted butter, plus extra for greasing
  • 910 g (4 230-gram packages) full-fat cream cheese
  • 170 g superfine sugar (also known as golden caster sugar in UK)
  • 180 ml sour cream
  • 3 tablespoons plain flour
  • 3 free-range eggs, plus 1 egg yolk, lightly beaten
  • 3 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
    Buy Now

Directions

Preheat the oven to 180 degrees C. Grease and line the base of an 20-centimeter spring form cake tin.

Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, and then flatten (using a spoon).

Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.

Reduce the oven to 160 degrees C.

In a large bowl, beat together the cream cheese and golden caster sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and Nielsen-Massey Vanilla Bean Paste or Vanilla Extract, beating well between each addition.

Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still have cream on top with just a slight golden hint around the edges.

Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly open. Leave the cheesecake to cool in the oven – this prevents the top from cracking.

Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

Notes:

Eric’s “Jazz It Up“:
– Serve with chunky fresh blueberry compote with crème de cassis.
– Sprinkle chopped chunks of toffee fudge and drizzle a salted caramel sauce.

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract

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