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Vanilla cheesecake



120g wheatmeal biscuits
50g unsalted butter, melted
400g cream cheese
2 eggs
135g caster sugar
1 vanilla bean, split
450ml sour cream
1 teaspoon vanilla extract


Preheat oven to 190°C. Line the base of a 22cm round spring-form pan.

Place the biscuits in a food processor and process until it resembles crumbs. Combine with butter and press into base of cake pan. Refrigerate for 15 minutes. Wash out the processor and dry well.

Place cream cheese, eggs, 95g caster sugar and the seeds from the vanilla bean in the food processor, and process until completely smooth. Pour over biscuit base, then bake for 20 minutes. Remove from oven and set aside for 15 minutes to cool.

Meanwhile, beat together the sour cream, vanilla extract and remaining sugar until smooth. Pour over the cream cheese base and bake for a further 10 minutes (it will still have a slight wobble).

Refrigerate overnight before serving.

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