Recipes
Very vanilla cheesecake
20 minutes Preparation time
1 hour 20 minutes, plus cooling time and setting time Cooking time
12 serves Serves
Ingredients
Base
180 g (1 ½ cups) almond meal
55 g (¼ cup) caster sugar
35 g (¼ cup) plain flour
80 g unsalted butter, melted
Filling
330 g cream cheese, chopped and softened
400 g fresh ricotta
240 g (1 cup) sour cream
295 g (1 ⅓ cups) caster sugar
1 tbsp vanilla bean paste
1 tbsp cornflour (cornstarch)
1 tbsp water
5 eggs
Vanilla cream
180 ml (¾ cup) double (thick) cream
1 tsp vanilla bean paste
To serve
Icing sugar, to dust
Blueberries, halved
Miele accessories
Method
Base
- Preheat the combi steam Pro oven on Intensive Bake at 150°C, with the baking and roasting rack on shelf level 2.
- Lightly grease a 22 cm round spring form cake tin and line the base with non-stick baking paper. Set aside.
- Place the almond meal, sugar, flour and butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the prepared tin.
- Bake for 25 minutes or until golden and just cooked. Set aside to cool slightly.
- While the base is baking, make the filling.
Filling
- Place the cream cheese, ricotta, sour cream, sugar and vanilla in a food processor and process until smooth. Place the cornflour and water in a small bowl and mix until smooth. Add the cornflour mixture and the eggs to the filling and process to combine.
- Pour the filling over the base, tapping gently to remove any air bubbles.
- Change oven settings to Combi mode: Fan Plus at 150°C + 40% moisture. Bake for 50 minutes – 1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
- Refrigerate for at least 2 hours or until well chilled. Remove the cheesecake from the tin and place on a cake stand or plate.
Vanilla cream
- Place the cream and vanilla in a bowl and mix to combine.
To serve
- Serve the cheesecake with vanilla cream and top with blueberries.
Applicance Functions
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Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.