Vanilla Cheesecake Recipe

Author: John Kenworthy Reference Number: AA-00635 Views: 421 Created: 31-05-2011 18:25 Last Updated: 31-05-2011 18:29

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Vanilla Cheesecake

A delicious cheesecake recipe inspired by Jamie Oliver. A light variation on the more common American cheesecake, this is also (slightly) less fattening and lighter in texture. This is oven baked and needs a 24cm springform cake tin. An electric whisk helps but can be hand mixed in a large mixing bowl.

150	g	Unsalted butter plus extra for greasing
250	g	Sweet Digestive Buscuits sweet digestive busicuits crushed
115	g	castor sugar
45	ml	cornflour
900	g	full fat cream cheese cream cheese
115	g	double cream
2		large eggs or 3 medium eggs

1		Vanilla pod (scored lengthways and seeds removed ) or 1/2 tespoon vanilla extract
1		Zest lemon zest
1		Orange zest orange zest
400	g	stoned pitted dark sweet cherries Raspberries, strawberries, almost any other sweet fruit you like
45	ml	Heaped tablespoons sugar castor
50	ml	Optional port wine Optional port or whisky
		Icing Sugar for dusting

1	Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes.
2	Then remove from the oven and allow to cool.
3	Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well.
4	Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.
5	Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much. ) Let it cool at room temperature
6	put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes.
7	If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it.
8	Remove from the heat and let it cool down and allow to cool in the fridge with the cake.
9	Before serving, add the compote spooned over the cheesecake with a dusting of icing sugar.

Servings: 1

Yield: 8

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 180°C

Cooking Times

Preparation Time: 1 hour

Cooking Time: 45 minutes

Inactive Time: 3 hours

Total Time: 4 hours and 45 minutes

Nutrition Facts

Serving size: Entire recipe (1914 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories	5875.23
Calories From Fat (73%)	4305.74
% Daily Value
Total Fat 489.63g	753%
Saturated Fat 282.18g	1411%
Cholesterol 1842.05mg	614%
Sodium 3336.51mg	139%
Potassium 2466.43mg	70%
Total Carbohydrates 322.86g	108%
Fiber 10.44g	42%
Sugar 244.38g
Protein 77.49g	155%

Recipe Type: Dessert

Tips

Cool in the fridge for 2-3 hours before serving.

For a slightly firmer texture, put it in the fridge until it’s nice and cold.

As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.