Plus it freezes really well too. I’ve tested this recipe so many times I have lots of individually sliced pieces in my freezer, and I’m always amazed at how great it tastes after defrosting. I always thought that cheesecakes HAVE to come with some kind of topping. But this plain vanilla cheesecake is so creamy and tasty, it’s fully deserving of a place in my ‘best desserts’ list, even without extra toppings. I think it’s quite a grown-up dessert served this way. My kids prefer it with a drizzle of melted chocolate, a few berries, or some compote (check out my strawberry cheesecake for the version with strawberry compote on top). The butter will also need to be melted when you come to use it. 👩🍳PRO TIP Using a stand mixer is the best way to ensure everything is fully incorporated for a lump-free cheesecake. However, you can use a hand-whisk if you like, just make sure those dairy ingredients are room temperature to ensure a smooth mixture. One last tip - wipe your knife after each slice to keep the slices as clean and sharp as possible and to prevent biscuit crumbs getting into the creamy part or the cheesecake.
Make sure your cream cheese, eggs and cream are at room temperature. This also helps the mixture to blend together easier, with no lumps.I don’t use sour cream or lemon juice. The cream cheese still gives the cheesecake that lovely tang, without the risk of the mixture splitting or cracking (that acidic ingredients can cause)I use cornflour to help stabilise the mixture. You can’t taste it, but it really helps to prevent those cracks.I use double (heavy) cream for extra creaminess, plus that extra bit of fat helps to prevent the mixture splitting.I run a knife around the tin as soon as the cheesecake comes out of the oven. The cheesecake will shrink ever so slightly as it cools, and running a knife around the inside of the tin helps to prevent the cheesecake sticking to the sides, which could cause a crack.
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