- BASE
- 225g Digestive biscuits
- 60g unsalted butter
- 35g golden syrup
- TOPPING
- 400g cream cheese
- 200g double cream
- 80g caster sugar
- 1 whole egg plus 2 yolks
- 2 Tahitian vanilla pods, split and the seeds scraped out
BAKED TAHITIAN VANILLA CHEESECAKE
Russell Brown
27th December 2010
BAKED TAHITIAN VANILLA CHEESECAKE
BAKED TAHITIAN VANILLA CHEESECAKE
To make 8 70mm by 30mm individual cheesecakes using stainless steel ring moulds
Ingredients
Method
Wrap the rings first in silicone paper and then in tin foil to hold the paper in place.
In a bowl crush the digestives with the end of a rolling pin. In a small pan heat the butter and golden syrup to melt both together. Stir into the digestives and mix thoroughly. Divide between the moulds and press down firmly using the back of a spoon.
In a large metal or heatproof glass bowl mix all the topping ingredients. Place the bowl over a pan containing 4cm of simmering water to form a bain-marie. Whisk the cheesecake cream until the mixture starts to thicken. It will go runnier to start with as the cream cheese melts and then start to thicken as the mixture heats up.
Remove the vanilla pods and spoon the cream into the rings, smooth the tops and place on a baking sheet. Bake in a preheated oven at 120ºC for 10 to 12 minutes. The mix should be just firm but not starting to rise. Turn the oven off and prop the door open a couple of centimetres. Leave to cool for 20 min and then remove from the oven and cool at room temperature for a further 30 min before placing in the fridge. This gradual cooling should stop the cheesecakes from cracking.
Tahitian vanilla pods, the genuine ones from Tahiti, might cost £200 kg, but they really shine in recipes like this.
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