Vanilla cheesecake
recipe
Vanilla cheesecake
No commentsIngredients
- 175g/6oz digestive biscuits, crushed
- 50g/2oz butter, melted
- 175g/6oz caster sugar
- 30ml/2tbsp cornflour
- the seeds of 1 vanilla pod
- 2 (300g) packs full fat soft cheese
- 1 (150g) pot soured cream
- 3 large British Lion eggs
- 15ml/1tbsp vanilla essence
- To serve: raspberry coulis.
Serves:
12
Preparation:
15
Cook Time:
45
Total Time:
60min
Directions
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- Preheat the oven to /Fan /Gas Mark Lightly oil then line the base and sides of a loose based cm/n cake tin. Mix the crushed biscuits with the butter and tip into the base of the tin. Smooth with the back of a spoon. Chill for mins.
- Mix together the sugar, cornflour and vanilla seeds. Tip into a food processor with the remaining ingredients and pulse until smooth. Alternatively beat them all together in a large bowl with a wooden spoon. Pour into the chilled cake tin then bake for about mins
Source: British Lion eggs
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