Cheesecake recipe

Description

Hi this is a recipe for a nice vanilla cheesecake :)

Ingredients

• 150g Digestive biscuits (crushed)
• 75g Unsalted butter (plus extra for greasing)
• 900g Full fat cream cheese
• 200g Billington's Unrefined Golden Caster Sugar
• 200ml Sour cream
• 3 tbsp Allinson's Plain White Flour
• 3 Large free range egg(s)
• 1 Large free range egg yolk(s) (beaten)
• 3 tsp Nielsen-Massey Vanilla Bean Paste

Steps

• Step 1: Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of a 20cm spring form cake tin.
• Step 2: 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, then flatten (using a spoon).
• Step 3: Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
• Step 4: Reduce the oven to 160°C (fan 140°C, gas mark 2).
• Step 5: 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, beating well between each addition.
• Step 6: 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.
• Step 7: Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
• Step 8: Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
• Step 9: For the finishing touch, serve with a scoop of homemade Vanilla Ice Cream.