Our Cornhill head chef, Michael Beugnet would like to introduce his baked vanilla cheesecake recipe to you. Easy to make at home, you will be able to impress your friends.
Ingredients:
600 g Philadelphia cream cheese
75g melted butter
6 eggs (3 whole eggs and 3 yolks)
Juice & zest of 1 lemon
150g of digestive biscuits
150g of icing sugar
1 vanilla pod
Method:
- Crush the digestive biscuits finely. Stir in the melted butter, then press into the base of a 10cm round loose-bottomed sandwich tin lined with parchment. Level the surface and refrigerate for 15 minutes.
- Beat the cream cheese to soften it. Beat in the icing sugar, vanilla seeds, lemon zest and juice, the eggs and egg yolks.
- Slowly pour the filling over the biscuit base. Place the tin on a baking tray and bake in the centre of the oven for 30-35 mins at 165 C. The filling should be just set and should still wobble slightly.
- Take care not to overcook it, or it will crack.
- Allow cheesecake to cool, then refrigerate for 2 hours.
- Serve with raspberry compote or fresh seasonal berries
