Florentine Vanilla Cheesecake

Florentine Vanilla Cheesecake is the yummy combination of cheesecake and florentine biscuits. This cheesecake would be perfect for an afternoon tea, baby shower or engagement party.

125g plain dark chocolate
50g slivered almonds, lightly toasted
2 1/2 tblsp glace citrus rind, finely chopped
6 glace cherries, finely chopped
175g digestive biscuits, chopped
65g unsalted butter, melted
480g cream cheese, softened
1 tsp vanilla essence
150ml double cream
150g Greek yoghurt
125g caster sugar
3 eggs


Preheat oven to 160 degrees celsius (325f).

Grease a 20cm (8 inch) springform cake tin and line the sides with a strip of nonstick baking paper.

Chop half the chocolate into small pieces. Lightly crush the almonds and mix them in a bowl with the chocolate, glace fruit, biscuit crumbs and butter. Stir the mixture until well combined, then turn into the tin, pressing into the base and up the sides to form a shell.

Beat the cream and vanilla essence in a bowl until smooth and creamy. Beat in the cream, yoghurt, sugar and eggs to make a smooth batter.

Pour the cream cheese mixture over the biscuit base and bake in oven for 45 minutes or until the surface of cheesecake feels just firm around the edges but is still wobbly in the centre.

Turn oven off and let the cheesecake cool in the oven. Transfer to the fridge when cool and chill the cheesecake well.

Transfer to a serving plate and peel away the lining paper. Melt the remaining chocolate and drizzle it around the top edges of the cheesecake. Chill until ready to serve.

Return from Florentine Vanilla Cheesecake to Homepage