Baked Vanilla Cheesecake

Follow this recipe for a beautifully creamy baked vanilla cheesecake – perfect paired with honeycomb or fresh berries.

 

Baked Vanilla Cheesecake

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

 

 

Method: 

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.

 

 

 

 

 

 

 

 

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