Baked Vanilla Cheesecake

Few of us could resist the temptation to try a freshly baked vanilla cheesecake. This incredibly decadent sweet treat is the ultimate definition of a savor trough the perfect combination of flavors that can satisfy even the most exquisite tastes. Discover how you can make this heavenly desert in the comfort of your own home by following a few simple steps.

Cheesecake is one of those fabulous classic desserts that have an impressive history. Invented in the time of Ancient Romans, this mouthwatering sweet treat has managed to enchant the taste buds of hundreds of generations and the search for the perfect cheesecake recipe is still going strong. Reputable chefs are always trying to come up with different innovations in an attempt to improve the taste and the texture of this fabulous dessert and make it unique.

The taste of this wonderful dessert was influenced by the culinary habits of different cultures.

From the New York Style which preserves the purity of of the ingredients used in the original recipe, a combination of pure cream cheese, eggs and sugar without adding any additional toppings or ingredients that would magnify its flavor, to the French cheesecake style that uses gelatin as a binding ingredients which gives this cake a lighter texture, everyone can find a favorite variety. With the variety of toppings available nowadays, endless combinations are possible so indulging in this fabulous dessert can be a different culinary experience every time.

This classic baked vanilla cheesecake recipe will only take an hour of your time for the actual cooking process, but the time spend for preparation might vary depending on a variety of factors. Here are the ingredients that you will need for this wonderful cheesecake with a subtle vanilla touch:

• 250 grams of digestive biscuits, finely crumbed
• 140 grams of melted butter
• 500 grams of cream cheese
• 300 grams of sour cream
• ¾ cups of caster sugar
• 3 raw eggs
• 3 tablespoons of pure vanilla essence
• icing sugar
• double cream and fresh raspberries for decorating

Directions

Line the base of a springform pan with a non-stick baking paper. Make sure that you secure the bottom of the pan and that you cover the edges of the pan as well. Put the finely crumbed biscuits in a medium bowl and start mixing them with the slightly melted butter until you get a uniform, smooth consistency. Then using the back a metallic tablespoon place this mixture on the bottom of the pan, making sure that the biscuits are firmly placed against the bottom of the pan as well as on the side of the pan. Cover the pan with a plastic wrap and let the mixture cool down in the fridge for approximately half an hour.

While the mixture cools in the fridge, preheat the oven at 160 degrees and start preparing the cream. Using a food processor, mix the cheese cream, sour cream and sugar until you get a smooth consistency then add the raw eggs and the vanilla essence and repeat the process. Next, remove the plastic wrap and pour the mixture in the pan, letting the cake bake for about an hour.

To avoid cracking, turn off the oven and let the cake cool in the oven, keeping the oven door slightly opened. Put the cheesecake in the fridge for 4 hours and add the acing sugar, the double cream and the fresh raspberries before you serve.