Baked vanilla cheesecake

The dense creaminess of this cheesecake is offset by the tangy sharpness of the berries
Ingredients (Serves 6-8)
  • 250g/9oz digestive biscuits, crushed
  • 50g/2oz melted butter
  • 225g/8oz plain cottage cheese
  • 200g/7oz soft cheese
  • 125g/41/2oz caster sugar
  • 3 eggs, separated
  • 25g/1oz cornflour
  • 1/2 tsp Nielsen-Massey Pure Vanilla Extract
  • Blueberries and raspberries, or berries of your choice

Preheat the oven to 160°C, 300°F, Gas 2. In a bowl, mix together the crushed biscuits and melted butter, then press into the base of a 20cm/8in loose-bottomed cake tin using the back of a spoon.

Place the cheeses, sugar, egg yolks, cornflour and vanilla extract in a food processor and whizz until fully blended.

In a bowl, whisk the egg whites until stiff, then fold into the cheese mixture. Pour over the base and bake for 1-11/2 hours, until firm but not too set in the middle.

Leave to cool, then carefully remove from the tin. Top with berries and, if liked, dust with icing sugar to serve.

Activate HELLO! alerts and find out about everything before anyone else.