Vanilla Cheesecake (Cooking Chef)

Vanilla Cheesecake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Can be made with these products:


Digestive biscuits 225g
Butter 75g
Curd cheese 450g
Cornflour 15ml (1 tbsp)
Vanilla essence 5ml (1 tsp)
Eggs 3
Caster sugar 150g
Double cream or Greek yogurt 225ml
Fresh soft fruits 450g

This simple and popular dessert is made with a soft, fresh cheese on a base made from crushed biscuits and butter. Cheesecake tastes great served with a selection of fresh berries.

Preparation time:  20 minutes plus cooling and chilling
Cooking time: 30 minutes
Serves: 8 to 10

Attachment: K Beater


  1. Preheat the oven to 180°C/350°F/Gas 4. Oil a 23cm spring-form cake tin and line the base with greaseproof paper. Place the biscuits in the Kenwood Bowl and use the K Beater on speed 2 to crush the biscuits into crumbs.
  2. Melt the butter and pour onto the crushed biscuits and mix together using the K Beater. Transfer to the prepared tin and press down over the base to form an even layer.
  3. In the cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar. Add the double cream or yogurt and mix until smooth. Pour into the tin and bake for 30 minutes.
  4. Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits.

Your reviews:

  1. Recipe rating: 5 of 5 Superb recipe

    Tried and tested many times and it is absolutely delicious. It is simple to make and pretty foolproof. Don't worry about the cooling stage too much if you intend to use fresh fruit or fruit compote on the top as this will cover up any cracks that appear. (The slow cooling is to prevent cracks appearing on the top of the cheesecake.) I just slightly opened the oven door at the end of cooking to prevent it becoming too well done. A tip here is to switch off the oven when a pale brown ring appears around the circumference of the cheesecake and it has slightly shrunken away from the sides of the tin. I used a mixture of Quark and full fat soft cheese and custard powder instead of the cornflour. The Quark will lower the overall fat content of the finished cheesecake. It is still indulgent and just as tasty as any cheesecake I have had elsewhere. I also find it improves if left in the fridge overnight before eating. Good recipe again Kenwood, (haven't had one that wasn't yet,) so many thanks.

    Posted: 28/10/2014 19:19:50 / Thomas Davies

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