Who doesn’t love a baked classic cheesecake?! Creamy and comforting with just a hint of crunch, vanilla cheesecakes are the ultimate dessert – whats not to love!
Serving a yummy cheese cake with a bit of squirty cream and fresh strawberries is like the perfect combination like Bert and Ernie and Cookies and Milk, although it’s great on their own, just better together.
My cousin loves cheesecake, so I couldn’t resist and make him a cheesecake birthday cake. I was going to toy with making a nutella style cheese cake, instead I decided to go for the classic baked cheese cake. I think he liked it, as he did have 2 slices! 🙂
Cheesecake can be so versatile, even a classic one, as you can add fruit couli over the top or when serving, fresh cream, ice cream and all sorts of fruits from strawberries, berries, passionfruit and even mangos!
Cheesecake does take a little planning, as you have to make it the day before to ensure that it sets properly, and does have to eaten relatively quickly, unless you are planning to freeze it.
My favourite part of the cheesecake is the base, I do love that crunchy base with the creamy sweetness. Adding condense milk instead sugar I think works brilliantly, as you don’t get that grainy sugary taste that sometimes happen when making cheesecake.
300g Digestive Biscuits
600ml Creme Fraiche
750g Full Fat Cream Cheese
400ml Condensed Milk
2 Tbsp Plain Flour
2 Tsp Vanilla Extract
Fresh Chopped Strawberries
Add digestive biscuits to a food processor and blitz until crumbs.
Add melted butter to the biscuit crumbs and mix well.
Add the butter crumb mixture to a spring form baking tin.
Press down the biscuit crumbs and 3/4 up the sides of the tin firmly then refridgerate.
In a mixing bowl add cream cheese, creme fraiche, eggs, condensed milk, vanilla and plain flour.
Beat well for about 2 minutes until creamy.
Remove the baking tin from the fridge, and place in a dish filled with water ( water bath) then pour in the cream cheese mixture.
Bake in the oven at 160c for 1 hour until golden brown on top but still has a slight wobble. Once baked, allow to cool to room temperature. Then place in the fridge for at least 4 hours but ideally over night.
Remove the cheese cake carefully from the tin.
You can leave plain or add some strawberries or whipped cream.[yumprint-recipe id=’76’]