Video guide to vanilla cheesecake
Hi, I'm Jo and I'm going to show you how to make a baked vanilla cheesecake.
Crush the digestive biscuits
Now, for this, you're going to need 140g of digestive biscuits and these have been finely crushed. You can do this either in a food processor or in a sandwich bag and just bash them with a rolling pin until you reach this fine crumb consistency.
Blend with butter
Now, to this add 85g of melted butter and a tablespoon of caster sugar and then just mix so the butter and the sugar are blended into those crumbs. And that's as simple as that.
Create the cheesecake base
Take a prepared tin, this is just a 23cm loose-bottomed tin which has been greased and lined with some baking paper, and then tip in the crumbs. Now just press into the base with the back of a metal spoon. So that's the base done, now just set aside while you prepare the filling.
Make the creamy filling
In here, I've 900g of cream cheese. I'm going to add 250g of caster sugar, three tablespoons of plain flour, three whole eggs and one egg yolk, one and a half teaspoons of vanilla extract and then the grated zest of one lemon, plus the juice of half a lemon, making sure you remove any of the pips if they fall into the bowl. And then the last thing, 284ml of sour cream.
And then just use a mixer and blend until it's smooth and creamy.
It's as simple as that. You've made the base, there's your filling, just pour it on top of the base and it's ready to cook. Let's pour that straight in. It's rich, it's thick and it's creamy so you just know this is going to be a very, very tasty dessert once it's cooked. Just scrape that last bit of filling into the tin. Level over the surface and then just bang the base of the tin on your work top and this will knock out any of those air bubbles that might have been stuck underneath, making sure you have a lovely creamy consistency throughout.
Bake the cheesecake
Now the cheesecake is ready to put in a hot oven at 240 degrees centigrade for 10 minutes and then you need to reduce the temperature to 90 degrees centigrade for a further 25 minutes. And then turn off the oven and leave to cool for at least 40 minutes.
Once cooled, place the cheesecake in the fridge to chill, ideally overnight, and then it's ready to serve. You can keep it plain or decorate, as I have.
And that's how you make a baked vanilla cheesecake.