Vanilla Cheesecake
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A baked vanilla cheesecake with a digestive-biscuit and butter base and a creamy filling. The base is chilled before baking, and the finished cheesecake is left in the fridge overnight before slicing.
- Time
- 10 hours 10 minutes
- Cuisine
- American
Ingredients
- 250 g
- 400 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.66 kg before cooking, which is about 220 g per serving.
Steps
Crush the digestive biscuits and melt the butter. Mix them together well.
Press the biscuit mixture into a baking tin, spreading it across the base and into the corners. Refrigerate for 30 minutes.
In a bowl, combine the cream cheese, double cream, sugar, vanilla, cornflour, and eggs. Whisk until mixed, taking care not to overmix.
Transfer the filling to the prepared baking tin.
Bake at 160°C (325 °F) for 60 minutes.
Refrigerate overnight, then slice and serve.
Notes
The source does not specify tin size or a cooling procedure before the overnight refrigeration.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 865
- Protein
- 12 g
- Carbs
- 56 g
- Fat
- 67 g
- Fiber
- 2 g
Where the calories come from
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