20th 2007
Best ever vanilla cheesecake

Posted under Baking & Desserts & Cakes and Muffins

This is a Silvana Franco recipe and has a fantastic texture, with a light lemon and vanilla flavour. Keep it in the fridge and cut slices off it all week!

200g gingernut biscuits
50g butter, melted
1 vanilla pod
3 x 250g mascarpone cheese
125g caster sugar
2 tblsp cornflour
3 eggs
grated zest of 1 lemon

1. Preheat oven to 180C (fan forced 160C), gas mark 4. Put the biscuits into a strong polythene bag and crush with rolling pin. Tip into a large bowl. Stir in the melted butter until evenly mixed.

2. Turn the crumb mixture into a 23cm non-stick springform cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge to chill for 5 - 10 minutes.

3. Using a small knife, slit open the vanilla pod and scrape the seeds into a large bowl. Add the mascarpone, sugar, cornflour, eggs and lemon zest, and beat with an electric mixer until smooth.

4. Pour the mixture into the cake tin and place on a baking sheet. Bake for 45 minutes or until golden - the filling will still be a little wobbly at this stage. Turn off the oven, open the door and leave the cheesecake inside until completely cool - the filling will set as it cools. Cut into wedges to serve.


2 Responses to “Best ever vanilla cheesecake”

  1. mejane on 20 Jan 2007 at 9:09 am #

    I’ve used 1tsp vanilla extract instead of the vanilla pod, still yummy! Oh and don’t be concerned if it is still a little wobbly after it has cooled, it goes nice and firm in the fridge.

  2. sapphire_aus on 20 Jan 2007 at 12:53 pm #

    Liss, I have wanted a good simple cheesecake recipe for a long time, this just might be it. I have never ever had success with cheesecake, so here’s hoping!

Trackback URI | Comments RSS

Leave a Reply