Baked Vanilla Cheesecake



Baked Vanilla Cheesecake is easy to make and can be served as afternoon tea or an after dinner dessert. Serve with either fresh fruit of your choice or poached pears and apricots.

INGREDIENTS

Base
250g plain sweet biscuits
125g butter, melted

Filling
3 x 250g packets cream cheese, softened
165g caster sugar
2 tblsp vanilla essence
1/2 tsp grated lemon rind
2 tblsp lemon juice
4 eggs, separated
180ml cream

METHOD

Base
Place biscuits in a food processor and blend until they resemble fine breadcrumbs. Add melted butter and mix until just combined.

Line base of a 23cm springform cake tin with foil, line sides with baking paper.Press crumb mixture evenly over base and sides of cake tin. Cover and refrigerate for 30 minutes or until firm.

Filling
Preheat oven to 160 degrees celsius.

Beat cream cheese, sugar and vanilla essence in a large bowl with an electric mixer until smooth. Add lemon rind and juice, egg yolks and cream. Beat until light and fluffy.

Beat two of the egg whites in a small bowl with electric mixer until firm peaks form. Fold into cream cheese mixture. Discard remaining egg whites.

Place cake tin on an oven tray, pour cheesecake mixture into tin. Bake at 160 degrees celsius for about an hour or until just firm. Cool in oven with the door ajar.

Cover cheesecake with cling wrap; refrigerate for 3 hours or overnight. Remove from tin just before serving.


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