sorry about the super poor quality photos
i think it’s time to change my camera. haha
it sure has satisfied our cheesecake cravings
and though I was a bit anxious to have it when it’s not cold enough.
it was still quite good!
the best result was when you chill it over night in my opinion.
so here is the recipe :
Bloomin’ Easy Vanilla Cheesecake
(Adapted from Jamie Oliver)
150g unsalted butter, plus extra for greasing
250g digestive biscuits, crushed
115g caster sugar
3 tablespoons of corn flour
900g cream cheese, at room temperature
2 large eggs
115ml double cream
1 vanilla pod (I used 1 tsp of vanilla extract with vanilla beans)
zest of 1 lemon
zest of 1 orange
1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin.
Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes.
Then remove from the oven and allow to cool.
2. Turn the oven up to 200ºC/400ºF/gas 6.
Combine the sugar and cornflour in a bowl.
Add the cream cheese and beat, ideally with an electric whisk, until creamy.
Add the eggs and beat well.
Gradually add the cream, beating until smooth,
then beat in the vanilla seeds or extract and lemon and orange zest.
3. Scrape the mixture on to the biscuit base, and gently shake it to level out the surface.
Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes
until the top is golden brown and the filling has set around the edges.
(A piece of foil over the top will stop it browning too much.)
Let it cool at room temperature and serve after 2 or 3 hours, or,
for a slightly firmer texture, put it in the fridge until it’s nice and cold.
(Overnight is best or at least for 3 hours)