Vanilla cheesecake

Vanilla cheesecake

AuthorSara Maryam WatsonCategoryDifficultyIntermediate

Every cheesecake has a classic base. Once you master this, then the rest is basically topping. This is a halal Vanilla cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. This recipe is based on 100% halal ingredients. The only real difference here is the addition of more vanilla.

Make sure you save a bit of cheesecake for the following day. You may notice it tastes much better.

Why not use our timer to time yourself? Just click the timer  5 Minutes

You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.

Yields6 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
Base
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
Topping
 500 g soft cheese
 100 g icing sugar
 5 drops vanilla essence
 280 ml double cream
Topping 2
 1 tsp vanilla extract
 1 cup sour cream (240g)
 30 g icing sugar
Base
1

Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.

3

Add to the cake tin and then chill in the freezer.

Topping
4

Whisk together the soft cheese, sugar, vanilla drops, until smooth and creamy. Then whisk in the double cream.

5

Add to the base and let it chill for a couple of hours.

6

Mix together the sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.

Ingredients

Base
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
Topping
 500 g soft cheese
 100 g icing sugar
 5 drops vanilla essence
 280 ml double cream
Topping 2
 1 tsp vanilla extract
 1 cup sour cream (240g)
 30 g icing sugar

Directions

Base
1

Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.

3

Add to the cake tin and then chill in the freezer.

Topping
4

Whisk together the soft cheese, sugar, vanilla drops, until smooth and creamy. Then whisk in the double cream.

5

Add to the base and let it chill for a couple of hours.

6

Mix together the sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.

Vanilla cheesecake

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