Vanilla Cheesecake

Preparation info

  • Serves


    • Difficulty


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.


  • 25 g/1 oz butter
  • 6 digestive biscuits
  • 450 g/1 lb cottage cheese
  • 3 large eggs
  • 100 g/4 oz castor sugar
  • 25 g/1 oz cornflour
  • ½ teaspoon vanilla essence
  • 1 carton soured cream


    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) spring clip pan. Spread the crumbs evenly and press down firmly. Rub the cottage cheese through a sieve into a mixing basin. Separate the eggs, putting the egg yolks into one basin and the whites into a second basin. Add the sugar to the yolks and beat with a wooden spoon until creamy and light. Add the cornflour and vanilla essence and beat until mixed thoroughly. Beat in the cheese and stir in the soured cream. Whisk the egg whites until stiff, then fold in gently but evenly.

    Pour the mixture into the prepared tin. Bake in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) for 1–1½ hours. Turn off the oven heat and leave the cheesecake in the oven for a further 15 minutes. Then allow to cool. Loosen the sides of the cheesecake and remove from the tin for serving.