Vanilla cheesecake

Vanilla cheesecake

By
From
Under the Walnut Tree
Serves
8-10
Photographer
Fanny Bergenström

This plain cheesecake can be varied in an infinite number of ways. Top it with lightly sugared blueberries or raspberries, and serve with a fresh raspberry sauce, or with sliced strawberries seasoned with a bit of sugar and finely grated lemon zest. Cheesecake is at its best if made a day in advance, but don’t add the berries until just before serving.

Ingredients

Quantity Ingredient
10 digestive biscuits
80g butter, melted

Filling

Quantity Ingredient
400g philadelphia cream cheese, at room temperature
3 medium eggs
90g icing sugar, sifted
2 teaspoons pure vanilla extract or paste
or 1/2 teaspoon ground vanilla powder

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Put the biscuits and melted butter in a food processor and combine until crumbly. Press the crumbs into a loose-based 22-24 cm pie tin to create a thin base. Place the tin on the baking tray and bake in the middle of the oven for 5-10 minutes. Leave to cool.
  3. Gently mash the cream cheese with a fork until fairly smooth. Or simply whiz it in the (cleaned) food processor. Add the eggs, icing sugar and vanilla, and mix until combined. Pour the mixture over the base.
  4. Bake at 180°C for about 30 minutes, or until the filling starts to pull away from the edge of the tin. Allow to cool completely before adding the topping of your choice.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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