Creamy baked vanilla cheesecake

To die for!

Creamy baked vanilla cheesecake

A good cheesecake is a thing of beauty combining soft decadence with a rich sweetness but not requiring too much sugar. This recipe is a favourite recipe but dependent on the availability of lactose-free cheese which is not always a given. It is deserving of a vanilla pod though as the flavour really does come through. 

Ingredients:

340g gluten free digestive biscuits
100g dairy free margarine
800g lactose-free cream cheese
75g light muscovado sugar
75g golden caster sugar
2 eggs
30g cornflour
1 vanilla pod

Preheat the oven to 170C. Measure the margarine in a bowl and melt for 30 seconds in a microwave. Pulse the digestives in a food processor until fine. Pour the margarine into the processor and pulse with the biscuits. Pour into a 10” loose-bottomed tin and press in with your fingers to ensure the base it evenly covered. Pop into the fridge whilst you prepare the filling. 

In a large mixing bowl, combine the cream cheese and sugars together. Then add the eggs one at a time. Mix in the cornflour and vanilla pods seeds being careful not to overmix. Pour onto the biscuit base and pop into the oven for about 45-50 minutes until slightly golden on top. Don’t worry if a crack forms – this adds to the uniqueness of your creation and is perfectly normal!

Did an earthquake hit?

Leave the oven door slightly ajar and leave the cheesecake in the oven for 1 hour. Allow to cool before popping into the fridge for at least 1 hour. Serve with some cherry jam or any other flavour of your choice. Or simply have it naked and enjoy the creaminess and vanilla loveliness. 

Lovely and creamy!

So, which is your favourite cheesecake topping?