Just to get back to basics

A friend recently asked me for a recipe for a vanilla cheesecake and it occurred to me that I’ve never actually made one before. Whenever I make cheesecake its always something like chocolate or caramel; which are by no means exotic flavours but can sometimes be quite sickly and rich. The differing tastes of my friends and family can often leave me at a bit at a loss as to what I should make. However, the simplicity and versatility of this vanilla cheesecake has proven to be a hit! I’ve made it twice in the space of a month in fact. The first time I made it I winged the recipe and served it just with some strawberries. It was really good but the second time around I added the vanilla pod and served it with balsamic peaches which really took it to a new level. Either way you decide to make it I can assure you it will taste fantastic with very little time and effort required.

This recipe is also a great starting point for any cheesecake you’re thinking of making. You can change the biscuits on the base, add fruit or swap the vanilla for chocolate… the possibilities are endless.

Vanilla Cheesecake

Serves 10 (roughly)                 Takes 30 mins (plus a minimum 4hrs setting time)

Ingredients

300g Shortbread

100g Butter (melted)

600g Cream Cheese

300ml Double cream

100g Icing sugar

1 Vanilla pod

1tsp Vanilla extract

Method

1. Place the shortbread in a ziplock bag and crush using a rolling pin or small saucepan. (Alternatively you can use a food processor.)
2. Mix the shortbread crumbs and melted butter in a bowl then spoon and press the mixture into a springform tin to form the cheesecake base. Pop in the fridge to set for 10 mins while you make the rest of the cheesecake.
3. In a large bowl, mix together the cream cheese and double cream until smooth. Then sift in the icing sugar and combine.
4. Using a sharp knife, cut the vanilla pod down the centre and scrape out the seeds. Add both the vanilla extract and vanilla seeds to the cream cheese and mix thoroughly.
5. Spread the creamy mixture on top of the biscuit base and leave to set for a minimum of 4 hours but ideally overnight.
6. When removing the cheesecake from the tin you may need to run a knife around the edge to loosen before releasing it from the tin.
7. Cut into slices and serve with summer berries or balsamic peaches. (You can find my recipe for balsamic peaches on the blog.)

I will upload the step by step video on instagram in due course so keep your eyes peeled! As always you can get in touch with me on social media @atthebaketone on instagram and Facebook for any advice or to tag me in your bakes.

lots of love,

Alice x