Baked vanilla cheesecake
The dense creaminess of this cheesecake is offset by the tangy sharpness of the berries
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Ingredients (Serves 6-8)
Method
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.
- 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
Method
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.
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