THE DAIRY KITCHEN
Classic Baked Vanilla Cheesecake
By THE DAIRY KITCHEN
Preparation 25 MINS
Cooking 1 HR 0 MINS
A classic cheesecake recipe is essential in any kitchen. Baked cheesecakes don't love the fan forced option when cooking, so if you can't turn if off make sure you reduce the temperature by 20°C.
Ingredients250g plain sweet biscuits, finely crushed
100g unsalted butter, melted
750g Neufchatel or cream cheese
165g caster sugar
15ml vanilla extract
8g (2 teaspoons) finely grated lemon rind
4 eggs, seperated
Try these as well: 1. Roughly chopped florentine biscuites, anzacs or brandy snaps, sprinkled over the biscuit base prior to addition of cheese mixture. 2. Spread lemon curd (see recipe in butter section) over the biscuit base, followed by cheese mixture, with additional curd swirled through the cheese mixture, prior to baking. 3. Make individuals or in rectangular tins- bake for about 45 minutes.
- Line base and sides of a 24cm springform pan with baking paper. Combine crushed biscuits and melted butter and press into the base of pan. Refrigerate until firm.
- Beat Neufchatel cheese, sugar and vanilla extract until smooth. Add lemon rind, egg yolks and cream and beat until smooth. Beat egg whites in a seperate bowl until stiff peaks form and fold into the Neufchatel mixture.
- Pour over prepared base and bake at 160°C for 1 hour or until lightly browned and just firm. Turn oven off and allow cheesecake to cool in oven with door ajar. Refrigerate before serving.