vanilla cheesecake

bloomin' easy vanilla cheesecake

• 150g unsalted butter, melted, plus extra for greasing
• 250g digestive biscuits, crushed
• 115g caster sugar
• 3   tbsp cornflour
• 900g full-fat cream cheese, at room temperature
• 2 large  eggs
• 115ml   double cream
•  ½   tsp vanilla extract
• zest of 1 lemon
• zest of 1 orange

for the cherry compote
• 400g stoned cherries
• 3 heaped tablespoons caster sugar
optional: a swig of port or whisky
• icing sugar, for dusting

 

 main courses | serves Serves 8 to 10


Preheat the oven to 180ºC/350ºF, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.

Turn the oven up to 200ºC/400ºF. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla extract and lemon and orange zest.

Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold