THE DAIRY KITCHEN
Classic Baked Vanilla Cheesecake
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
25 MINS
Cooking
1 HR 0 MINS
A classic cheesecake recipe is essential in any kitchen. Baked cheesecakes don't love the fan forced option when cooking, so if you can't turn if off make sure you reduce the temperature by 20°C.
Ingredients
250g plain sweet biscuits, finely crushed100g unsalted butter, melted
750g cream cheese
165g caster sugar
15ml vanilla extract
8g (2 teaspoons) finely grated lemon rind
4 eggs, separated
180ml thickened cream
Handy Tips
Cooling the cake in the tin with the door ajar helps to prevent cracking. To keep the door ajar, you can wedge a wooden spoon or over mitt in the top of the oven door. Be aware that the cake will continue to cook and set as it cools.
Try spreading lemon curd over the biscuit base, before pouring over the cheese mixture, then swirl extra curd through the top prior to baking.
Method
- Line base and sides of a 24cm springform pan with baking paper. Combine crushed biscuits and melted butter and press into the base of pan. Refrigerate until firm.
- Beat cream cheese, sugar and vanilla extract until smooth. Add lemon rind, egg yolks and cream and beat until smooth.
- Beat egg whites in a seperate bowl until stiff peaks form and fold into the cheesecake mixture.
- Pour cheesecake mixture over prepared base and bake at 160°C (conventional not fan forced) for 1 hour or until lightly browned and just firm, it should still have a nice wobble in the centre, without feeling liquidy. Turn oven off and allow cheesecake to cool to room temperature in the oven with door ajar.
- Refrigerate for 4 hours or overnight, before removing from the tin and serving.
