Baked Vanilla Cheesecake
When I was young free and single I took myself to Florence. Staying in a dark apartment without electricity, from memory, a lot of dust, and creaky floorboards, I started to question why I was there. And then the cheesecake. I took myself to a cookery evening where this was made. It is a long story as to how I lost the recipe but this is a close second. You can adapt it by adding lemon or lime zest, in place of the vanilla, or swirl in some fruit coulis before baking or add at the end, as I did. Whatever your version, providing you get the oven temperature right, you are on to a winner.
8 digestive biscuits
50g unsalted butter, melted
400g cream cheese
1 tsp vanilla essence
2 1/2 tbsp golden caster sugar (or vanilla sugar and no vanilla essence)
1 tub of soured cream
1 tsp vanilla essence (and a vanilla pod, removing the seeds but it is also good if you do not use one)
2 tbsp sugar (taste – you may like to add a bit more)#
You will need an 7 inch/18cm cake tin.
1. Put the oven on at 180 degrees C.
2. Whizz up the biscuits and mix with the melted butter.
3. Using a lot of patience, press the biscuit mixture thinly around the 8 inch cake tin, and up the sides.
4. Put the tin in the oven for 10 minutes or until the sides have crisped up a bit.
5. While the biscuit base cools a little, whip up the eggs and add the other ingredients. Pour them on top of the biscuit base.
4. Bake in the oven at 160 degree C for 25-30 minutes until it just wobbles. Cool in the tin. Remove.
5. Mix a small tub of soured cream with a tablespoon or so of sugar, vanilla sugar if you have it and spread it on top. Serve with coulis or fruit if you like. This can be made the day before.
Although it is unlikely you will make this to eat by yourself, if you do have the chance to sneak a slice when by yourself, or with someone who does not mind if you close your eyes while you do so, you will enjoy it even more. : )