Vanilla Cheesecake

2012 will the past in a few more days. So for those of you having a New Years Eve party, this rich and creamy cheesecake will make a delight addition. It is very simple to make and ingredients are easily available. Although it takes an hour to bake in the oven, it takes only a few minutes to whip up all the ingredients so there is minimum stress. The star to this cheesecake is really the vanilla. So use the best vanilla pod you have. I used the vanilla pod my friend brought back from his Madagascar trip so I was lucky. Remember to store your quality vanilla pod in an air tight container cause the last thing you need is a dried out vanilla pod.

Vanilla Cheesecake | The Trishaw
Little work for maximum pleasure. It melts in the mouth and tastes like vanilla heaven.

Vanilla Cheesecake

adapted from Foodbeam
serves 8 

Base Ingredients:

  • 150g digestive biscuits
  • 90g butter, melted
  • 20g dark muscovado sugar

Cheesecake Ingredients:

  • 300g cream cheese
  • 250g mascarpone
  • 150g sugar
  • 2 eggs
  • seeds of 1 vanilla pod


  • Raspberries
  • Mint leaves


  1. Preheat the oven to 140°C . (Depending on the heat of your oven, never have it higher than 170°C)
  2. Crush the digestive biscuits and mix in the melted butter and dark muscovado sugar until well combine.
  3. Gently press the biscuits with the back of a spoon onto the lined 18cm cake tin.
  4. Refrigerate the base.
  5. Whisk the cream cheese, mascarpone, sugar, eggs and vanilla pod until consistent.
  6. Pour the mixture onto the biscuit base and bake in a bain-marie for an hour or until just set.
  7. Allow to cool and chill in the fridge for at least four hours.
  8. Run a hot spatula or knife round the edges of the cheesecake to remove from its tin.
  9. To serve, cut and decorate the cheesecake with raspberries and mint leaves.

Vanilla Cheesecake | The Trishaw

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