Baked vanilla cheesecake

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Results 41-60

• Nicola

  24 October 2009

  Nicola rated and commented on this recipe

  

  i always use this recipoe when making cheesecake and everyone loves it. Today i used it on top of a brownie mix to make cheescake brownies and its awesome. Would definitley recommend it to anyone and its so easy to do.

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• Sekrapa

  15 November 2009

  Sekrapa rated and commented on this recipe

  

  Thought that it could use a little more vanilla extract, so next time will add more or even use a vanilla pod. Left it for the exact time and burned the top a little, so next time will bake for 30 mins and check it to see if cooked. Overall, everyone liked it, easy to make and a good cheesecake.

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• Spaz0r

  24 November 2009

  Spaz0r rated and commented on this recipe

  

  Very easy to make, though as has been said before, needs a few more digestives in the base and more fruit in the cake. Excellent!

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• Redladym

  31 December 2009

  Redladym rated this recipe

  

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• Claire C

  25 January 2010

  Claire C rated this recipe

  

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• hmelliot

  07 February 2010

  hmelliot rated this recipe

  

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• Thwaitesy81

  19 May 2010

  Thwaitesy81 rated and commented on this recipe

  

  I doubled up on the digestives and added some grated white chocolate to give it that extra depth. I also doubled the raspberries for both the cake and the sauce which does make it expensive but well worth it. Everyone LOVED it!

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• HMG food

  23 May 2010

  HMG food rated and commented on this recipe

  

  Thanks so much for this recipe! I love it :D i had to change the sour cream for greek yogurt as i had not sour cream. It still tastes great though! Also, there was a little too much mix so i made a mini cheesecake in a ramkin. Thanks again!! :D

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• Helen Kent

  27 May 2010

  Helen Kent rated and commented on this recipe

  

  just added more vanilla used yoghurt instead of soured cream and had plain- delicious, not too sweet and very tasty, could feed 8 comfortably with generous portions

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• Trish

  27 June 2010

  Trish commented on this recipe

  I made this for friends who came round for dinner,doubled the biscuits and added more butter to make a thicker base. I also mixed full fat and light cream cheese to make it lower in fat - 1/2 of each. I added more vanilla than stated and listened to the advice above and left the cheesecake in the oven (switched off) once cooked. It came out fantastic. no cracks at all. My friend who was round for dinner is a keen baker and he gave it 10/10 . My other friend who does not like cheesecakes also loved it. I am definately going to make this again and may experiment a little with the ingredients, maybe a base made of ginger biscuits next time? will let you know how that turns out.

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• Fionafew

  24 September 2010

  Fionafew commented on this recipe

  Can anyone tell me how long you're supposed to whisk the mixture? I seem to have a bit of a liquid mix when I pour into the tin... any help gratefully received. (Need to buy a new tin, as it leaks, which is another reason to find out if I'm whisking too long!) Tx

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• Shirley W

  08 December 2010

  Shirley W rated and commented on this recipe

  

  I have only made this twice and both times it worked beautifully - the sides were brown, but I thought this was how it was supposed to look Can anybody tell me if it freezes?

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• RueBnsue

  13 January 2011

  RueBnsue commented on this recipe

  I made this for Christmas day tea. The family absolutely loved it. my two daughter in laws, both big cheesecake fans, were absolutely amazed. Only problem is they have asked for the recipe and once they have it they will realise that it is not as complicated as it looks.

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• Tommo7

  26 January 2011

  Tommo7 rated and commented on this recipe

  

  Amazing everytime and so easy to make. I reduce sugar slightly as we do not like it too sweet!!!!

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• Lou

  24 March 2011

  Lou rated and commented on this recipe

  

  absolutely delicious and really easy to make

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• Katherine.g.

  07 April 2011

  Katherine.g. commented on this recipe

  I really enjoyed making this. The recipe was easy to follow but a couple things I would advise anyone to think about, when whipping the mixture use an electric whip as I did it by hand and it took agessssss!! The only other thing is to leave it in the fridge over night as it sets and tastes amazing!!!!!!

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• Ee-Reh

  19 April 2011

  Ee-Reh rated and commented on this recipe

  

  First time making cheesecake - reduced the topping by a third, having bought only two packs of soft cheese, but added a third onto the base, since my husband loves the base best...! Very pleased with the result! Also, substituted half the soft cheese for medium fat. It still tasted very rich so may try substituting all of it next time!

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• Lizee

  22 April 2011

  Lizee commented on this recipe

  Just a bit confused regarding the suggested oven temperature. The suggested oven temp for non fan oven is 160c/gas4. Surely gas mark 4 is 180c, gas mark 3 is 160c . So, which one is the correct temp to bake this recipe?

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• lisa walsh

  08 May 2011

  lisa walsh rated and commented on this recipe

  

  Made this for dessert it was lovely!! really simple to make but looks like it took ages !! will be making again but next time im going to try it with raspberries !!

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• nathanmark.williamson

  18 May 2011

  nathanmark.williamson rated this recipe

  

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Ingredients

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream

Per serving

623 kcalories, protein 6.6g, carbohydrate 38.5g, fat 50.2 g, saturated fat 30.1g, fibre 0.5g, salt 1.01 g

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