vanilla cheesecake
    vanilla cheesecake
    vanilla cheesecake

    Simple vanilla cheesecake recipe

    July 11, 2016

    A good old classic. You can't go far wrong with this amercan style vanilla cheesecake.

    • Prep: 30 mins
    • Cook: 1 hr 30 mins


    For the base

    150 g disgestive bscuits

    55 g melted butter

    For the filling

    125 g butter

    85 g caster sugar

    1/2 tsp vanilla essence

    2 large eggs, separated

    Juice of 1 lemon

    4 tbsp double cream

    500 g softened marscapone


    1Preheat the oven to 170°C

    2Grease a 20cm spring form cake tin

    3Put the biscuits into a plastic bag and crush with a rolling pin into fine crumbs

    4In a mixing bowl, combine the biscuits crumbs and melted butter.

    5Press the mixture evenly into the base of the tin. Use your hands or a potato masher to presh the mixture down firmly.

    6Place in the oven on a low shelf for 10 minutes. Remove and allow to cool then pop in the fridge to chill whilst you prepare the filling.

    For the filling

    1Cream the butter, caster sugar and vanilla essence until white and creamy.

    2Beat in the egg yolks and lemon juice.

    3Beat in the cream and marscapone.

    4Using an electric whisk, whisk the egg whites until stiff.

    5Gently fold the egg whites into the mixture.

    6Pour the mixture onto the biscuit bas and level with a spatula.

    7Bake for 90 minutes or until baked. Once baked turn the oven off and allow to cool in the oven with the door ajar.

    8Decorate with sifted icing sugar and mint and serve.


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