The ‘Not for Long’ Baked Vanilla Cheesecake

The 'Not For Long' Baked Vanilla Cheesecake

You see, I say ‘Not For Long’ as this is so addictive you will want to go back for more!

If you like an American ‘baked’ cheesecake then this is an easy version.  It is a recipe I found on a website somewhere from someone’s grandmother in Chicago, which I have adapted to what you can get here in the UK.  I sometimes add a layer of toffee sauce between the biscuit base and the mixture and top it off with crumbled Cadbury’s flake, but this is a blank canvas and you can go in which ever way you fancy with this dessert.  But a warning: It is guaranteed to be addictive!

Serves 10-12

Ingredients:

16 Digestive biscuits

100g butter melted

600g cream cheese

2 tbsp plain flour

180g caster sugar

2 tsp vanilla extract

2 eggs, and 1 yolk

142ml pot of soured cream

Method:

1. Pre-heat your oven to 180 c/350f/Gas Mark 4 and grease a 20cm spring form tin

2. Crush the biscuits in a food processor or in a plastic bag and crush with a rolling pin

3. Mix the crushed biscuits with the melted butter.  Press into the tin and bake for 5 minutes then take it out and cool it (you could even put this in the fridge if you are in a hurry)

4. Beat the cream cheese with the flour, sugar, vanilla, eggs, yolk and soured cream till light and fluffy.  This can be done by hand or in a food mixer using the beater attachment

5. Pour the mixture on top of the biscuit base in the tin and then bake for 40 minutes.

6. After the time is up, turn off the oven, check the cheesecake, it should be set and wobble slightly in the middle leave in the oven to cool for 10-15 minutes

7.  After that take it out of the oven and leave to cool in it’s tin and ideally store in the fridge for an hour or so

8.  Add any toppings you wish and serve!

 

This recipe is the intellectual property of Victoria Proctor 2012

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