America - Baked New York Vanilla Cheesecake Recipe

Baked New York Vanilla Cheesecake Recipe

From Woman and Home

INGREDIENTS

1½ packets Hob Nob biscuits, crushed

100g (4oz) melted butter

250g (9oz) caster sugar

800g (1lb 12oz) cream cheese

pinch of salt

2tbsp pure vanilla extract

3 large eggs

For the topping

450ml (15fl oz) soured cream

25g (1oz) caster sugar

2tsp pure vanilla extract

some fresh blueberries, to serve

You will need 

23cm (9in) spring form cake tin

PREPARATION

1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. 
2. Cross over two long strips of lightly oiled foil in the tin to remove the cheesecake.
3. Start this delicious cheesecake recipe by mixing together the Hob Nobs, butter and 50g (2oz) of the sugar. 
4. Line the bottom and sides of the cake tin with this mixture, pushing it into the corners, but not thickly (make a mitten out of cling film so the crumbs stick to the tin, not to your hands). 
5. Store it in the fridge while you make the filling.
6. Whip the cream cheese with an electric mixer. 
7. When soft and fluffy, add the remaining sugar and whisk again. 
8. Add salt and vanilla and beat once more. Slowly add the eggs one at a time. 
9. Pour this mixture into the lined cake tin and place on a baking sheet.
10. Bake for 1 hour 10 minutes until the cheesecake is set but still has a slight wobble. 
11. Allow to sit at room temperature (the risen cheesecake will sink a little during this time) while you make the topping.
12. Whisk together the soured cream, sugar and vanilla and pour over the cheesecake. Return to the oven for a further 10 minutes. 
13. Put it in the fridge as soon as it's cool enough. 
14. Gently heat the blueberries in a little water until they're glossy and serve with the cheesecake as a compote.

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