I follow the recipe other than: adding 4 vanilla beans, and I cook it a little differently. Using 1/2 & 1/2 instead of heavy cream also doesn't take a way from the flavor and keeps the flavor lighter. Was really good! Probably the best baked vanilla cheesecake you'll ever make! 1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®), 1 vanilla bean, split lengthwise and seeds scraped, 2 vanilla beans, split lengthwise and seeds scraped. Add the sugar, then pour in the melted butter and process for 30 seconds to combine, Put the biscuit mixture into the base of the tin, using the back of a tablespoon to smooth the surface evenly. The cookies make this one much more special and far more yummy. This produces a perfectly baked, creamy, crack free cheesecake every time, regardless of the type of cheesecake. Maybe scale back the amounts so there is less waste. The cheesecake was soft, but lacked the stability and richness I wanted. Info. I am not a big fan of Cheesecakes but was asked to make one. When completely cool, place in the fridge. I put a metal bowl of water on the bottom rack and cook on 300 degrees for 25 to 30 minutes. this link is to an external site that may or may not meet accessibility guidelines. Amount is based on available nutrient data. Pure vanilla bean extract is a must. Serve with summer berries and pouring cream, Cooking the cheesecake in a bain marie or using a. Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes. Nutrient information is not available for all ingredients. It really is a pud for all seasons, so feel free to adapt it as you like. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Ready in 1 hour 30 minutes Cooking time 50 minutes plus 10 minutes cooling time Prep time 30 minutes Serves 12 Sainsbury's. Add comma separated list of ingredients to include in recipe. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too. 100g unsalted butter, plus a little to greases the tin, 200g digestive biscuits (I sometimes use ginger nuts with about half the above quantity of butter), 50g caster sugar (Again, I use half this amount if using ginger nuts), 500g cream cheese (I've used both Philadelphia and mascarpone successfully) at room temperature, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window), Cakes & Bakes: New York maple-walnut cheesecake, Cakes & Bakes: Peanut butter baked cheesecake, Cakes & Bakes: Chocolate oblivion truffle torte, Cakes & Bakes: Keto baked vanilla cheesecake, Melt the butter gently in a small pan on a low heat. Add comma separated list of ingredients to exclude from recipe. It should feel slightly firm to the touch - if the mixture still appears wet, continue to bake a little longer. And if you actually want to TASTE the cheesiness then use 1/2 the sugar recommended. Sour cream is most definitely the right choice. 538 calories; protein 8.3g 17% DV; carbohydrates 47.4g 15% DV; fat 35.8g 55% DV; cholesterol 143.1mg 48% DV; sodium 333.4mg 13% DV. Right now this is the reigning favorite. SERVES: 10. Add the eggs, one at a time, beating well after each addition.