Follow this recipe for a beautifully creamy baked vanilla cheesecake – perfect paired with honeycomb or fresh berries.
You will need
For the cheesecake:
- 500g cream cheese
- 250g mascarpone
- 250g ricotta
- 250g caster sugar
- 4 whole eggs
- 500ml double cream
- Vanilla essence
For the base:
- 100g butter
- 8 digestive biscuits
- 6 ginger snap biscuits
Preheat oven to 140.
Grease and line a baking ring.
Crush your biscuits together until they are a crumb consistency.
Melted butter and mix with the biscuits and lay into baking ring flat & even.
Allow this to set in the fridge.
Meanwhile, mix cheeses, sugar, eggs, double cream & vanilla essence until fully incorporated.
Pour over the chilled biscuit base until about 3/4 of the way up the ring.
Bake for 40 minutes.
After 40 minutes, drop temperature of the oven to about 110 and cook until there is a slight wobble – this will take another 20 minutes or so.
Remove from the oven and allow to cool.