So with the Nutella Cake cooling it was onto the baked Thomasina Miers Vanilla Cheesecake. This was my first attempt at this one so it was fingers crossed!!
26cm spring form tin, greased and lined
225g Caster Sugar
2 tbsp Cornflour
750g Cream Cheese
6 Large free range eggs, separated
½ tsp Vanilla extract
150 ml Double cream
150 ml Sour cream
Pinch of salt
Zest of 1 lime
Preheat your oven to 150c – gas mark 2. Melt the butter and either put HobNobs in a bag and whack with a rolling pin or put them in a food processor, mix together and then gently flatten on the base of the tin and put it in the fridge to chill.
Mix the sugar and cornflour together, beat the cream cheese, egg yolks and vanilla extract with an electric whisk that much cream cheese takes awhile!! Add the sugar and cornflour, and gradually add the creams, whisking as you go, then add the salt and the lime zest. Whisk the egg whites to stiff peaks and gently fold into the mixture, don’t go too mad as you want the mixture to have air in it! Take the base out of the fridge and then pour over the cake mixture and place in the oven and bake for 1 ½ hours or until the cheesecake is golden on top, don’t open the oven door while cooking as you want to keep the air in the cake!
Turn off the oven and leave the cheesecake to cool in to oven only take off the baking paper once completely cool! Once cooled you can leave au natural or add a generous handful of raspberries! As you can see my first attempt was a good one, so will be adding this to the list that’s for sure!!