Which do you like better – a light and velvety fridge set cheesecake or a slightly dense and creamy baked cheesecake? I always loved the latter and preferred an old recipe of mine that produced just that. A cheesecake of which every single bite would be like a luxurious mouthful of butter. That, to me, is what a good cheesecake has always been about, but recently I tried something different with my recipe and it turns out that I can get the best of both.
It might not be a new trick, but I dropped the amount of fresh cream in the recipe and increased the cream cheese. I then whipped the cream separately, only to be folded in gently right before baking. The result: CHEESECAKE HEAVEN!
My new cheesecake recipe is quite a bit simpler than my old one and quite frankly, I cannot get enough of it.
BAKED VANILLA CHEESECAKE
Enough cake for a dinner party of about 8
- 550 g Cream cheese
- 125 ml Fresh cream, whipped
- 120 g Castor sugar
- 2 Eggs
- 1 Vanilla pod, seeds scraped
- 200 g Ginger biscuits, crushed
- 75 g Butter , melted
- Topping: passion fruit coulis, berry jam or fruit spread of choice
- Preheat the oven to 150 degrees Celsius
- Prepare a loose-bottomed 20 / 23 cm round tin with non-stick spray. Combine the crushed biscuits and melted butter, then press into the base of the tin.
- Beat the cream cheese until smooth, then add the eggs and continue beating. Add the sugar and vanilla seeds. Mix through.
- Add the whipped cream and gently fold it into the cheese mixture.
- Scrape the mixture into the prepared tin and place the tin on a piece of foil. Fold the foil around the sides of the tin then place the tin in a large oven dish. Add warm water to the dish – enough to come about 3cm up the sides of the tin.
- Gently place the dish in the preheated oven and bake the cheesecake for 40 minutes.
- Turn the oven off and allow the cake to cool completely in the oven.
- Remove the cake from the oven and the water bath. Place it on a large plate and cool for at least 4 hours in the fridge before running a wet knife along the edges to remove the tin.
- Now you can decorate the cake with either fresh fruit, melted fruit spread or even chocolate ganache. Anything goes!
What I like about vanilla cheesecake, is that you can garnish it any which way you prefer. I like to make use of half jars of fruit spread, fresh fruit or even a simple chocolate ganache. Anything goes, really.
I had a jar of homemade passion fruit coulis in the fridge and some fresh passion fruit from a friend’s garden, so finishing the cake was a breeze. Don’t you love the burst of summer as you slice through the dark, wrinkly peel of passion fruit? Sunshine in every spoonful!