Baked vanilla cheesecake

The dense creaminess of this cheesecake is offset by the tangy sharpness of the berries

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Ingredients (Serves 6-8)
  • 250g/9oz digestive biscuits, crushed
  • 50g/2oz melted butter
  • 225g/8oz plain cottage cheese
  • 200g/7oz soft cheese
  • 125g/41/2oz caster sugar
  • 3 eggs, separated
  • 25g/1oz cornflour
  • 1/2 tsp Nielsen-Massey Pure Vanilla Extract
  • Blueberries and raspberries, or berries of your choice

Preheat the oven to 160°C, 300°F, Gas 2. In a bowl, mix together the crushed biscuits and melted butter, then press into the base of a 20cm/8in loose-bottomed cake tin using the back of a spoon.

Place the cheeses, sugar, egg yolks, cornflour and vanilla extract in a food processor and whizz until fully blended.

In a bowl, whisk the egg whites until stiff, then fold into the cheese mixture. Pour over the base and bake for 1-11/2 hours, until firm but not too set in the middle.

Leave to cool, then carefully remove from the tin. Top with berries and, if liked, dust with icing sugar to serve.