Vanilla Cheesecake

This is a family favourite and surprisingly easy. Don’t try to make it low fat – it doeasn’t work! Serve cold with berries,cream or coulis…

200g all butter shortbread
50g melted butter
675g full fat cream cheese or marscapone
200g castor sugar
225ml double cream
1tbsp custard powder
2tsp proper vanilla essence
2 eggs (free range)

Pre heat the oven to about 150c/gas 2 and crush the shortbread either in a food processor or old fashioned rolling pin & plastic bag method. Melt the butter and stir in the crumbs and press flat into the bottom of an 8″ springform cake tin. Add all the remaining ingredients to a large bowl and whisk with a hand whisk until smooth and fully incorporated. Do not over beat at this stage. Place the tin onto a baking tray in case of leakage then pour the cheesecake batter into the cake tin on top of the biscuit base. TIP: to avoid leakage, simply bring the layer of biscuit slightly up the sides by a couple of millimetres. Bake in the oven for about an hour until it is slightly golden on the edges. When you take the cheesecake out of the oven, there will have quite a wobble – this is good and it will fully set as it cools. Wait until it cools fully before popping in the fridge. Delicious!