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Classic baked vanilla cheesecake
Classic baked vanilla cheesecake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Decadent vanilla cheesecake with a velvety texture.
Ingredients:
  • 1 x 250g pkt Nice biscuits
  • 140g organic butter, unsalted, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 1 x 300g ctn Light Sour Cream
  • 13.20 gm vanilla essence
  • Icing sugar, to dust
  • Double cream, to serve
  • Fresh raspberries, to serve
Instructions:
  • Remove the base of a 22cm springform pan and flip it over. Place a sheet of non-stick baking paper on the base, leaving some paper hanging over the edges. Put the base back into the pan and lock it in place.
  • In a food processor, finely crush the biscuits. Add butter and process until well combined. Transfer the mixture to a lined pan and use the back of a spoon or a straight-sided glass to firmly press it over the base and side of the pan. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Preheat your oven to 160°C. In a clean food processor, blend the cream cheese, sour cream, and sugar until smooth. Mix in the eggs and vanilla until thoroughly combined.
  • Transfer the luscious cream cheese mixture into the pan. Bake in the oven for 1 hour or until the center is just set. Turn off the oven and let the cheesecake cool with the door slightly open to prevent cracks. Chill in the fridge for 4 hours before indulging.
  • Carefully unmold the luscious cheesecake, then elegantly divide it into delectable slices. Sprinkle with a delicate snowfall of icing sugar and present alongside a dollop of cream and a scattering of vibrant raspberries. Enjoy the divine indulgence!

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