Recipes

Lemon and vanilla cheesecake

Lemon and vanilla cheesecake

  • Category:Something for afters... to tempt a sweet tooth

Ingredients

Makes 3 x 12 inch cake rings / 36 portions

2kg Cream cheese
1 ½ lb Castor sugar
1 ½ tsp Whipping cream
90g Corn flour
1 tbs Vanilla essence
6 Whole eggs
2 Lemons, Zested

Biscuit Base

500g Crushed digestive biscuits
250g Butter

Method

1. Mix the melted butter and crushed biscuits until it all comes together.

2. Line 3 round 12 inch cake rings with the biscuit base 250g per ring, refrigerate to firm up.

3. Place the sugar and cream cheese in a large mixing bowl, add half of the cream, mix on speed one until smooth.

4. Whisk the eggs and vanilla essence until well mixed, add to the cream cheese mix, mix for roughly 3 minutes until smooth.

5. Whisk the corn flour and remaining cream and lemon zest, add to the cream cheese mix, and mix until smooth.

6. Divide the mix between the three tins.

7. Bake at 105oC for 45 mins , until firm to touch.

8. Turn the oven off, leave the cheesecakes in the oven to cool for 15 minutes, then transfer to cool completely, remove the rings.
 
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