Sweet Vanilla Cheesecake
Ingredients
2 dl creme fraiche
200g of caster sugar
1 tbsp of vanilla sugar or powder or extract
2 eggs
350g of cream cheese
250g of digestives
100g of butter, melted
a pinch of salt
Icing
3 tablespoons
2 tsp of vanilla sugar or powder
Preparation
- Preheat your oven to 175C or 155C fan.
- Combine the egg, cream cheese, creme fraiche, salt, sugar and vanilla on a slow speed. Do not over do it or you will get large air pockets that can crack the surface of the cake.
- Blend the digestives or smash in a plastic bag.
- Add the melted butter to the digestives, combine.
- Add the mixed base to a 20-23cm cake pan. Pat it down using your hands until you feel that it is evenly distributed. You do not want any of the crust along the side of the pan, only on the base. One with a removable side is the best option.
- Pour the cheesecake mixture on top of the base.
- Bake in the oven for 35-40 minutes or until set. You can checking by lightly moving the cake to see if it has a slight wobble.
- Set aside and allow it cool completely. This can take a while, so if you are planning to serve it for dessert. I would suggest making it a few hours in advance.
- Before serving or once cool, spoon and lightly spread onto of the cake.
- Serve as is or with some chocolate, caramel sauce, fruit, etc.
- Enjoy!
