Thursday, 9 July 2015

Baked Vanilla Custard Cheesecake

yum yum yum yum yum yum yum yum BAKED yum yum yum yum yum yum yum
chomp chomp chomp VANILLA chomp chomp chomp chomp chomp chomp chomp
nom nom nom nom nom nom nom nom nom CUSTARD nom nom nom nom nom nom
mmmmmmmmmmmmmmmmmmmmmmmm CHEESECAKE mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Prep time: 20 Mins
Baking time: 70-75 Mins (Plus chilling time)
300g Digestive Biscuits (Pulverised to a fine crumb)
150g Unsalted Butter (Melted)

300ml Single Cream
500g Full Fat Cream Cheese
2 Eggs and 4 Yolks
200g Caster Sugar
1tsp Vanilla Paste

This recipe is a doddle so let’s get to it! Preheat the oven to 180C/350F/Gas 4 and line a 23cm springform tin entirely with baking paper. This is quite a fiddly task but stick with it as the results will be worth the botheration.

Mix together the crushed biscuits and melted butter, then press into the base of your prepared tin. Place in the centre of the oven and bake for ten minutes. Once the base has dried out and firmed up slightly remove from the oven and set to one side whist you prepare the filling. In a large mixing bowl add the cream, cheese, eggs and yolks, caster sugar and vanilla paste. Be careful with the vanilla paste as a little goes a long way! Whisk together all the ingredients until smooth then pour over your base. Return to the oven and bake for around 70-75 mins until the filling is just starting to caramelise on top and lightly wobbling, then remove from the oven and leave in the tin until cool. Once at room temperature place in the fridge for at least 6 hours, ideally overnight, then carefully remove from the tin. Peel off any excess paper and serve. Oosh!

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