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Vanilla Cheesecake

Vanilla Cheesecake

 Prep.Time: 15 mins
 Cook.Time: 5 mins
 Difficulty: Easy
 8-10 Slices


 2 Small Suacepan
 18-20cm/7-8" Flan Case
 Palette Knife
 2 Mixing Bowls
 1 Small Bowl
 Balloon Whisk
   or Hand Blender
 Wooden Spoon
 Rolling Pin
 Baking Paper
 Medium Size Freezer Bag


 For the Base
 200g/8oz Digestive Biscuits
 150g/6oz Butter or Spread

 For the Topping
 500g/17oz Ricotta Cheese
 100g/4oz Caster Sugar
 200ml/8floz Double Cream
 4 Limes
 3 Egg Yolks
 4 Gelatine Leaves
 1 tsp Vanilla Extract
 1 Vanilla Pod


Grease and line the base of the flan tin with baking paper.
Melt the butter in one of the saucepans.
Place the biscuits in the freezer bag and crush them until fine using the rolling pin.
Add the biscuit crumbs to the butter and stir well.
Pour into the flan tin and spread evenly, pressing down firmly to compact the mixture.
Place the flan tin in the fridge to set while you make the topping.
Place the gelatine in a small bowl and cover with a little cold water to soften them.
Cut the vanilla pod in half lengthways.
Warm the cream slightly in a saucepan with the vanilla pod, add the drained gelatine.
Remove from the heat when the gelatine has dissolved, stir well and leave to cool.
In a mixing bowl, whisk the egg yolks, ricotta, sugar and vanilla essence.
Strain the cooled cream into a separate bowl.
Whisk the cream until it is thick but not stiff.
Gradually beat the ricotta mixture into the whisked cream.
Pour the mixture over the biscuit base.
Use the palette knife to press down and smooth the topping and then place in the fridge.
Leave to set for at least 2 hours, preferably overnight.

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