Vanilla Cheesecake

Name: Vanilla Cheesecake
Yield: Serves 4–8
Ingredients: 1 carton soured cream; ½ teaspoon vanilla essence; 25 g/1 oz cornflour; 100 g/4 oz castor sugar; 3 large eggs; 450 g/1 lb cottage cheese; 6 digestive biscuits; 25 g/1 oz butter

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

A cheesecake is fragile and not a cake that can be turned out of the baking tin. Bake it in a tin that opens from the side with a spring clip; most specialist cook-shops sell them. For the best flavour and texture, allow the baked cheesecake to stand for 24 hours before serving.

Ingredients

25 g/1 oz butter
6 digestive biscuits
450

Dessert
Spring
Vegetarian
Cake

Method

Melt the butter in a small saucepan and draw off the heat. Crush the biscuits to crumbs and, using a fork, stir into the butter. Blend the mixture well, then spoon into the base of a buttered 20-cm (8-in)