Vanilla Cheesecake
You can either use this Cookie Crust recipe or blend up some gingernuts & wine biscuits and mix in some butter for the base.
Time
1 Hour
Servings
16
Difficulty
•••••
Equipment
Oven & cake mixer
Ingredients
Optional Ingredients
Method
1
Cream together the cheese, sugar, scraped vanilla seeds, salt, and citrus zest until smooth.
2
Add the yolks in pairs, scraping after each addition.
3
Finally, add the heavy cream and yogurt and mix until completely smooth at low speed.
4
Once the custard seems smooth, pass through a fine mesh strainer and reserve for use.
5
Bake in a 6-8" springform pan at 162C until the custard is fully set.
6
Allow the cake to cool gently, then remove it from the pan and cool completely before serving.
Notes
A water bath can be used around the cheesecake pan to ensure slow expansion and contraction of the cheesecake. Allow the cake to cool completely in the water before serving.
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