Under this leaden sky, stranded on the sofa, wrapped in multicolored fleece blankets, with a bleeding nose and a shortage of delightful food, I couldn’t help dreaming of a generous slice of this soft and crumbling vanilla cheesecake. If anyone is going to try it out please do get me a piece!
Photo by David Caruana
- 150g unsalted butter, melted
- 250g digestive biscuits
- 115g caster sugar
- 2 tblsp cornflour
- 900g cream cheese
- 2 eggs
- 115ml double cream
- 1 vanilla pod
- zest of 1 lemon & 1 orange
Preheat the oven to 180C and grease the bottom and sides of a 24cm cake tin (with removable bottom). Mix the crushed biscuits with butter in a bowl, press onto the base of the cake tin with a spoon and cook in oven for 10 minutes. When ready remove from oven and leave to cool.
Increase the oven temperature to 200C. Combine sugar and cornflour in a bowl. Add the cream cheese and beat until creamy. Add the eggs and continue beating. Beat in the cream slowly, until smooth and then add the seeds from the vanilla pod and the orange & lemon zest.
Pour the mixture on to the biscuit base and level out the surface. Bake for 40-45 minutes until the top turns golden brown. Let it cool and then put into fridge until its set.
You can serve with a berry compote: put 400g berries into a pan, add 3 tblsp of caster sugar a splash of water, some whisky and simmer on low heat for 10 minutes. Let it cool and serve over the cheesecake. Dust with icing sugar.